The Food Lab: Better Home Cooking Through Science

1. Combine the rice and chicken stock in a large bowl.
   Agitate the rice with your fingers or a whisk to release the
   starch. Pour into a fine-mesh strainer set over a 2-quart
   liquid measure or large bowl and allow to drain for 5
   minutes, stirring the rice occasionally. Reserve the stock.


2. Heat the butter and oil in a 12-inch heavy-bottomed
   skillet over medium-high heat until the foaming subsides.
   Add the rice and cook, stirring and tossing frequently,
   until all the liquid has evaporated, the fat is bubbling, and
   the rice has begun to take on a golden blond color and
   nutty aroma, about 5 minutes. Add the garlic and shallots
   and cook, stirring, until aromatic, about 1 minute. Add
   the wine, if using, stir once, and cook until reduced by
   half, about 5 minutes.


3. Give the reserved stock a good stir and pour all but 1 cup
   over the rice. Increase the heat to high and bring to a
   simmer. Stir the rice once, cover, and reduce the heat to
   the lowest setting. Cook the rice for 10 minutes,
   undisturbed. Stir once, shake the pan gently to
   redistribute the rice, cover, and continue cooking until
   the liquid is mostly absorbed and the rice is tender with
   just a faint bite, about 10 minutes longer.


4. Remove the lid, add the final cup of stock. Increase the
   heat to high, and cook, stirring and shaking the rice
   constantly, until thick and creamy. Off the heat, fold in
   the heavy cream and cheese. Season to taste with salt and
   pepper and stir in the herbs or other garnishes as desired.
   Serve immediately on hot plates.

ALMOST-NO-STIR RISOTTO WITH CHERRY