As part of The Week of Eating In, we're challenging the conventional wisdom that deems certain foods too hard to cook for the inexperienced. We understand that cooking may seem like a daunting task at times, but if you bear with us, we can show you that some things aren't as scary to cook as they look. Don't quit before you've even gotten started-- you can whisk polenta into submission, just like the pros.
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Check out our advice:
Everyone complains about incessant stirring required of this dish, but really, risotto just needs your attention every couple minutes or so. Keep the rice on a slow, steady simmer over low heat as you continue to add the stock, and in the meantime, prepare other ingredients for the garnish, perhaps, or other dishes to serve. In about 25 minutes, your risotto should be fully cooked-- and your arm shouldn't ache from the effort.
Still Looks Hard
I Can Do This!
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