Lemon Thyme Risotto Recipe (2024)

Lemon Thyme Risotto will be the Italian dish you'll crave and make over and over again. Enjoy with a crispy glass of white wine.

Some things seem hard, so very hard. Undoable, really.

Until we put in the blood and sweat and tears and they become second nature to us.

Changing a newborn’s diaper? It’s nerve-wrecking at best and tear-inducing at worst.

Until you‘ve done it more times than you can count, and you’re able to do it in your sleep. (Which is exactly what you WILL be doing, by the way.)

Learning a new skill. How many times have you decided to learn a new language, only to give up because it seemed too hard to do, like you’d never get a true grasp of it?

Wanted to learn about photography? Wood work? Craft beer? Artisanbaking? Or something a little less hipster - knit your new baby some cute booties?

Changing diapers is something you‘ll inevitably have to do until your kid is ready to go without.

But learning a new skill, a newcraftsmanship? You can quit. You can quit so easily.

And then you‘ll feel guilty, because you never pull through. You feel ridiculous because can you not just get over how hard it isand put in the work for once?

Are you somehow broken, or what the eff is wrong with you?

And in the end you come to the conclusion - it’s all your fault, you must be such a lazy person.

But you’re wrong. (What, WRONG AGAIN?! Hear me out.)

It’s not you. It’s everything else.

And by everything, I mean the overwhelm of doing all the things, all of the time.

We scroll through Instagram and feel like we need to become professional photographers to keep up with that guy we faintly remember from high school. We’re convinced we need to learn three new languages this year, because otherwise Cousin Mandy “wins”.

Only - what does she “win”? Best language learner award? The "You Are So Much Better At Life Than Me” diploma?

And it doesn’t stop with ourselves either, because we transfer this to our kids as well.

Just think about school for a minute. All the subjects.

Every teacher expecting them to “get” every subject. So many different skills, competences and abilities to acquire.

And then we fill their free time with extra-curriculars, sports and what-nots because how will they ever stand a chance against that violin-playing doctor’s daughter?

Are you a Modern Family watcher? This is why Alex Dunphy is always so stressed.

This is why Hermione goes nuts trying to fit in every subject with a time turner.

And this is why you can never pull through, why you feel like a failure, why you think you must be broken somehow.

It’s just too much. You can do anything, but you cannot do everything.

Sure, some may seem to cope with the demands of doing seventeen things on any given Sunday.

But can you really see behind their facade? Can you really see how much (or little) patience they have with their children doing homework at 10.30pm? Can you really tell how healthy their marriage is, how much strength they have left to love and cherish each other?

When you decidetosimplify your life(note how I say “when” and not “if”, because I’m a positivity-ist and I believe in you), you can’t stop at your physical belongings, at materialism. It goes deeper, so so much deeper.

And in some ways, I believe it’s where you should start before you ever tackle your capsule wardrobe.

If you pick your very best to focus on instead of trying to give everything a little bit of attention, the “pulling through" becomes effortless. Because it’s the ONE thing you want to achieve, right?

If the manual mode settings of your camera aren‘t hindering your ability to get a grasp of the irregular verb forms in French, or even how exactlyto parent that crazy toddler of yours - when you focus on your Most Important, the handful of VIPs in your life, everything falls into place.

It’s the baby-steps game of real life. When you do less, you do it better. You do it with more passion. And you do it with so much more love.

To hell with multi-tasking. Only when you focus on what deserves your attention, the distraction of doing multiple times at once becomes… Less distracting.

It’s the reason why I used to feel like my children are just in my way (while, at the same time, achieving nothing at all really), distracting me from work/play/whatever the hype of the day used to be.

And slowing down, narrowing the focus of my life, doing less with intention, is the reason why, while writing this post, I paused three times to feed my toddler and then got up to eat imaginary ice cream with her.

After that I simply got back to writing.

It doesn’t stop with the big-picture stuff, though. Doing too much, being too cluttered with our actions, is something that penetrates every part of our lives, even the mundane ones.

Take cooking for example. Cooking risotto.

Are you going to call me crazy when I tell you it’s one of our quick and easy go-to weeknight dinner options? No, it’s not because we’re fancy Europeans thinking life is not worth living without eating deliciousItalianfood every day.

It’s not because I need an excuse to drink wine (last week while grocery shopping, my 2.5 year old earnestly told the cashier that the white wine we’re buying is for risotto, NOT KIDDING HERE).

It’s because we love risotto, and we made it so many times we can now do it in our sleep while changing diapers.

Or something like that.

Focusing on fewer recipes and more excellency at adding variety to them is whatsaves my sanity with little kids in the kitchen.

If you love risotto, I want to challenge you, no matter how scary you think it is to make, do it. Don’t try to learn any other new recipes while you’re at it.

Cook risotto. Every week, until you can cook risotto just as well as you can change a diaper.

Or maybe even a little bit better.

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

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Lemon Thyme Risotto Recipe (4)

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Lemon Thyme Risotto Recipe (2024)

FAQs

What is the secret to a good risotto? ›

Top 10 Tips for a Great Risotto
  • Always use warm stock. Warming the broth before adding it to the warm rice coaxes more starch out of each grain of rice and helps prevent it from overcooking. ...
  • Use a wide pan. ...
  • Use Arborio rice. ...
  • Toast the rice. ...
  • Deglaze with wine.
Feb 19, 2021

What is the secret ingredient in risotto? ›

For risotto, that ingredient is salted water, according to chef and writer Naomi Pomeroy (via The Kitchn). If you've ever made risotto before, the recipe that you followed most likely called for broth or stock, but the truth is that salted water produces better results.

Is broth or stock better for risotto? ›

Stock and broth are equally great for thinning out sauces, making risotto, or as a base for quick soups. Broth is better for consuming as is because it has seasoning that makes it tastier on its own. Broth may be preferred as a flavor enhancer for cooking plain white rice or grains.

What is the perfect consistency of risotto? ›

Properly cooked risotto has a creamy texture with a slight chewiness in the center, known as al dente. What is this? Achieving the desired texture requires the right type of rice and a special cooking technique involving slow and steady addition of broth, along with constant stirring.

What can I add to risotto to make it taste better? ›

Aromatics like shallots, garlic, and thyme build layers of flavor, while gradually adding hot stock as you stir helps coax the starches out of the arborio rice for the creamiest risotto. We love incorporating mushrooms for added flavor, but feel free to make the dish without—or swap in your favorite vegetable!

Why do you put vinegar in risotto? ›

If you are able to get white wine vinegar then you can add a tablespoon of this to the rice and let it boil away before adding any stock and this will often give some of the flavour of wine, whilst reducing the alcohol content.

What is Gordon Ramsay's recipe for risotto? ›

ingredients
  1. 1 large shallot, chopped finely.
  2. 4 tablespoons olive oil.
  3. 8 ounces baby portabella mushrooms, sliced.
  4. 10 ounces arborio rice.
  5. 12 cup dry white wine.
  6. 4 cups low sodium chicken broth.
  7. 8 ounces plum tomatoes, skinned, seeded and finely chopped.
  8. 1 tablespoon fresh basil, chopped.

What makes risotto creamy? ›

Yes, the foundational creaminess of well-made risotto should come from the starches that the grains release slowly over the cooking process—but a bit of actual cream doesn't hurt, either. Make sure to season the risotto with salt after you've added the whipped cream.

How do chefs make risotto so fast? ›

We par cook it. We make the recipe without finishing it with cream or butter or cheese. We pour the hot risotto onto a sheet tray to cool quickly and then store it in a container. Once we are ready to serve, we reheat the risotto with a little chicken stock, and finish with cream, butter, and some parmesan cheese.

Is oil or butter better for risotto? ›

According to Salvatore, it all depends on the ingredients. The chef prefers oil over butter (and oil works particularly well with seafood risottos), but butter is better for vegetable-based dishes like Rampoldi's black truffle with mushroom or mixed vegetable and ginger risotto.

Should you stir risotto as it cooks? ›

When cooking risotto on a stovetop, you're required to periodically stir it to ensure it doesn't stick to the bottom of the pot. Some people, however, stir it too frequently. This adds air into the risotto, cooling it down and making it gluey.

Do you put hot or cold water in risotto? ›

Always bring your stock to a boil before using it.

If you add cold water to your risotto while cooking the rice will cook unevenly and take longer.

Do you add butter to risotto? ›

Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be.

Why is risotto hard to make? ›

It is made difficult by lack of understanding of how risotto works, which results in an over complication of all procedures. A very simple risotto starts from the choice of the right rice, and you will also need to use good quality dry white wine, stock, butter and cheese.

How do you make risotto less bland? ›

Parmesan. You could fry some garlic in a little olive oil in a separate pan and add it in. Some fried pancetta would perk it up a lot too (I always have some ready chopped pancetta in the fridge for perking things up). Fried garlic and pancetta, then parmesan.

How do restaurants get risotto so fast? ›

We par cook it. We make the recipe without finishing it with cream or butter or cheese. We pour the hot risotto onto a sheet tray to cool quickly and then store it in a container. Once we are ready to serve, we reheat the risotto with a little chicken stock, and finish with cream, butter, and some parmesan cheese.

How to cook risotto like a pro? ›

13 Tips For Making Risotto Like A Pro
  1. Your cookware matters. Paolo Gagliardi/Getty Images. ...
  2. Start with the right rice. ...
  3. Use enough fat. ...
  4. Don't skimp on the quality of your cheese. ...
  5. The wine you pick makes a big difference. ...
  6. Your stock should always be warm. ...
  7. Keep your heat consistent. ...
  8. Make sure you stir — but not too much.
Jul 7, 2023

How do chefs cook risotto so quickly? ›

Mario Batali said that risotto isn't finicky in the middle - so you can cook it part way, cool it down (I think he said he spread it on sheet pans to cool quickly), then you can add hot stock and cook it from that point, so you've already got a 10 minute head start.

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