I also didn't finish my risotto in less than a half an hour, more like 30-35 minutes. After all that time, my whole apartment smelled of the cheesy rice. I don't own a ladle, so I added the warm broth a couple of small ice cream scoops at a time.
Having made this awhile ago, back on Friday, March 6th, I will probably try it again, far in the future, but I do not believe that I'll cook it on any kind of regular basis. Perhaps I'll crave this Italian comfort food next winter. I feel accomplished that I did prepare this impressive dish at least once.
I followed this recipe from thekitchn, a website I adore.
1 small onion
2 cloves garlic, minced
2 cups Arborio rice
1/2 cup white wine*
6 cups chicken stock
2 tablespoons butter
1 cup parmesan cheese
ladle or ice cream scoop
*I happened to use Sauvignon Blanc.
1. Collect, measure, chop, mince all ingredients.
2. Warm broth in a saucepan on low until just barely steaming.
3. Saute onion in at least a tablespoon of butter on medium-high until the onion is translucent and beginning to break down.
4. Add garlic and cook until fragrant.
5. Pour rice in and stir until every grain is coated. Continue stirring until edges are translucent but the center remains opaque.
6. Add wine, stir and simmer until pan in nearly dry.
7. Add warm broth one ladle or two small ice cream scoopfuls at a time. Stir. Wait to add another until the liquid has been almost completely absorbed. This adding and stirring takes awhile.
8. Taste to determine if rice is al dente (a bit of bite) and it achieves a thick consistency. Scrap spatula through risotto and wait until risotto slowly fills the space.
9. Add one more ladle of broth.
10. Add a tablespoon of butter.
11. Add a cup of parmesan. Stir.
12. Serve immediately.