Quick Risotto
When really pressed for time, the following recipe will produce a reasonable semblance of risotto within ten minutes.
Stock
Butter
Arborio or other risotto rice
Seasonings, as desired
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).
Place a second pot over strong heat and drop in some butter.
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.
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.
Leave alone for 5–7 minutes, then serve.
5–7 minutes