Risotto has long served as a mirror for all of author CJ Hauser’s romantic relationships. Her beloved recipe for Ina Garten’s mushroom risotto has decades’ worth of notes scrawled alongside, each commemorating a particular time and person in her life. Inspired by that risotto, this bright, summery, lemon-tinged variation uses salted water rather than stock and anchovies instead of more robust pancetta or bacon, keeping it delicate and neutral enough to allow for limitless customization, depending on who you’re serving it to. Add in bits of seafood (curls of shrimp or squid), sautéed mushrooms, strips of seared steak or chicken, or even a fistful of tiny green peas from the freezer near the end of cooking.
Risotto has a reputation for being fussy and laborious, but it doesn’t have to be! Introducing the liquid in three or four decent-size additions rather than a ladleful at a time hastens the cooking process. Stir frequently and energetically, but by no means do you need to stir constantly.
This recipe appears in our Pescatarian Comfort Food Meal Plan.
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What you’ll need
Microplane Grater
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Citrus Juicer
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Large Straight-Sided Skillet
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Glass Measuring Cup
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Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Combine 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and 3½ cups warm water in a large measuring glass or pitcher; stir until salt is dissolved.
Step 2
Combine 1 medium onion, finely chopped, 1 small fennel bulb, fronds reserved, quartered, cored, thinly sliced, 2 oil-packed anchovy fillets, chopped, and 3 Tbsp. olive oil in a large skillet or saucepan. Place over medium-low heat and cook, stirring often, until vegetables are softened and onion is translucent, 6–8 minutes.
Step 3
Add ¾ cup carnaroli or arborio rice to pan and stir to coat with oil; cook, stirring, 30 seconds. Pour in ¼ cup Pernod or ½ cup dry white wine and cook, stirring, until evaporated, about 2 minutes. Add 3 cups salted water 1-cupful at a time, stirring to incorporate and waiting until each addition is absorbed before adding more. Cook, stirring often, until rice is tender and risotto is creamy, 20–25 minutes total. (Start checking rice shortly after third water addition; grains should be tender but not mushy, with a slightly firm center.)
Step 4
Remove pan from heat and add 1 oz. Parmesan, finely grated (about ½ cup), 3 Tbsp. chilled unsalted butter, cut into pieces, zest of 1 large lemon, and 1 Tbsp. fresh lemon juice; stir vigorously until butter and cheese are melted and risotto is very creamy. Thin with more salted water if needed. Taste and season with more salt.
Step 5
Divide risotto among bowls; top with freshly ground black pepper and some fennel fronds.
Recipe notes
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