Risotto really isn’t that daunting to make; here are 3 recipes to try

Lemony Shrimp and Risotto uses arborio rice and is laced with arugula. Here, asparagus is added to the recipe.

Those of you who watch food shows on TV know that risotto is considered a competition landmine — getting it right is almost impossible in the time usually allowed. And we’ve all heard stories about spending hours in the kitchen only to end up with a gluey mess in a bowl.

The introduction to Bon Appetit’s Best Risotto Recipe states … “Risotto is like a clingy baby. You can’t put it down, you can’t walk away from it, and you can’t ignore it. Its needs are simple, it just wants all of you. And if you give it all of your patient attention, it will turn into a puddle of love.”

Carolyn VandeWiele

That puddle of love is why we eat risotto, what the Spruce Eats blog describes as “a soft, creamy mound on a dinner plate.” So I approached this week’s column with three questions in mind. First — is risotto really the nightmare it’s reputed to be? Second — what’s the best technique to use? And third — can risotto made in an Instant Pot in 15 minutes really stand up to the traditionally prepared version?