Ditch the whisking
Real talk: standing over the stove for 40 minutes stirring risotto is a massive L. If you’re like me and usually have zero energy after work, you need a shortcut. Food writer Alice Zaslavsky has an unconventional method in her book Weeknights with Alice that basically lets your oven do the heavy lifting. It’s giving minimal effort with maximum flavor.
The process
Instead of standing there forever, you’ll grate your onion and beetroot, sauté them briefly with garlic, butter, and olive oil, then add your rice, wine, and stock. Once you pour in boiling water, it all goes into the oven for about 12 minutes.
Here is the pro tip: once you pull it out, you have to whisk in the parmesan and butter. This is the secret sauce that releases the starches and makes it super creamy without needing to stir the whole time. Let it rest for another 12 minutes, top with some mascarpone and dill, and you’re basically a gourmet chef. No cap, it’s a total vibe.
Why it matters
Cooking at home can feel like a chore, but finding hacks that actually taste good helps you save cash and eat better. Plus, the bright pink color from the beetroot makes for the ultimate main character energy on your dinner plate.
