Make an Incredible Creamy Paste by Stirring Slowly in the Broth
Making risotto is a beautiful process. Stirring slowly in scoops of hot broth and letting everything become creamy and juicy is a laxative, and there is no reason to limit this method to just rice. You can do the same with pasta and the results will be delicious.
This may sound crazy. In the end, we all “know how” to cook pasta: you throw it into a large saucepan with boiling salty water and cook until al dente. This is still completely “correct”, but if you choose the risotto route, the noodles will become more savory. First, you’re going to make a super aromatic base by sauteing some onions until golden brown, then adding some wine and cutting it down by about half. Add the pasta and about two cups of your favorite stock and cook, stirring gently, until absorbed by the pasta. Repeat with four glasses of broth, adding one at a time, until the pasta is al dente and a nice creamy sauce is formed. Then add the cheese. That is.