Sohla El-Waylly’s Trick for a Cheaper, Easier Risotto
“I was always taught that good risotto starts with high-quality bone broth, but what if I don’t want to spend twenty bucks on dinner?” asks Sohla El-Waylly in her just-published, debut cookbook, Start Here: Instructions for Becoming a Better Cook.
It’s a fair question. Risotto is among the most comforting of foods, the kind of thing you want to eat when you’re sad, broke, and/or have nothing in your kitchen. But that quality feels somewhat incongruous with two of risotto’s most classic ingredients: good broth and wine.