Justin’s Technique Toolkit: How to Make Restaurant-Quality Risotto

Welcome back to Justin’s Technique Toolkit! Today, Justin Chapple shares three keys to silky, restaurant-quality risotto at home: moisture, texture and temperature. Use a wide cooking surface, like the Onyx Round Wide Oven (on sale), and gradually add hot broth to control moisture. Choose Carnaroli rice for the perfect al dente bite, then serve immediately on warm bowls or plates to maintain the ideal temperature. Follow along with the recipe below! Instructions (serves 4): 1/4 cup extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, minced Kosher salt and freshly ground black pepper 1 ½ cups carnaroli or other short-to-medium-grain risotto rice ½ cup dry white wine 5 to 7 cups hot low-sodium chicken broth ½ cup finely grated Parmigiano-Reggiano cheese ¼ cup finely grated Pecorino Romano cheese, plus more for serving 4 tablespoons cold unsalted butter, cubed Ingredients: 1. Put the serving dishes in a very low oven to warm them. In a wide Dutch oven or braiser, heat the o