Cookbook:Quick Risotto

When really pressed for time, the following recipe will produce a reasonable semblance of risotto within ten minutes.

Ingredients

 * Stock
 * Butter
 * Arborio or other risotto rice
 * Seasonings, as desired

Procedure

 * 1) Place a pot over strong heat and pour in the stock to boil. You will need twice as much stock as the rice to be cooked (e.g. 2 cups of stock for 1 cup of dry rice).
 * 2) Place a second pot over strong heat and drop in some butter.
 * 3) Once the butter in the first pot has melted, pour in the rice and start sautéing it, stirring continuously with a wooden spoon. The butter will soon start to froth. Extra seasonings can also be added at this point.
 * 4) By this time, the stock will have started boiling. Pour it into the pot with the rice (caution: this produces hot steam suddenly), stir well to make sure that no rice has stuck on the inside of the pot, cover the pot, and switch off the heat.
 * 5) Leave alone for 5–7 minutes, then serve.