About 20 minutes. Cooking time. Prep time maybe 10.
that is weird, I thought I posted a reply here. What happened.
I think you may have to factor in how much rice yuo are making. A cup or a 4 cups?
Sear, thats pretty much my method but I honestly haven't timed it. I THINK I'm closer to 20-30 minutes though, certainly not 40. You think altitude might factor here?
I have never heard "40 minutes." All the Italian cooking teachers I know and books as well, say it should take about 20 minutes adding the stock by the ladle-ful until the rice will absorb no more.
and that is my experience. over and over.
However, 20 minutes is merely the cooking time. Does not include the prep. and yes, the stock must be simmering.
ok, i think you changed your original response..lol
in NY
i was including the simmering of onion and then rice .. before adding stock,
dont really consider that prep. started track of time then
yes i have the stock simmering
Prep for risotto does NOT include sautéing the onions. that's part of the 20 minutes.
for me its 35-40 minutes
but i see people mention "about 20 min"
Sear? I think you maybe quoted the wrong person? I haven't edited my post at all. I confess I'm confused.
To reiterate, are you at a higher altitude? We are, I was just wondering if that might be a factor?
Prep for risotto does NOT include sautéing the onions. that's part of the 20 minutes.