If you’ve ever watched any competition cooking shows (Chopped, MasterChef, Top Chef), you probably know that risotto has been the proverbial Achilles heel for so many contestants.

But I promise it’s not because risotto is difficult to make. It’s just not a dish best suited to a pressure cooker environment. Like a significant other, this dreamy rice needs time, love, and attention. You can’t be doing 3,235 other things with 30 minutes on the clock and expect it to turn out right.

If you have patience and don’t mind stirring, stirring, and stirring a little more, you can enjoy risotto at home any time. As a bonus it won’t set you back $32 at a restaurant. Nor will Gordon Ramsey be screaming “hurry up, you’ve got five minutes left!” while you cook.

Now for a few tips to make your risotto absolutely sublime…

Use the Right Rice To achieve that otherworldly texture, you can’t use your typical jasmine, Basmati, or brown rice. You have to spring for Arborio, which is now available in most grocery stores or online. The short grain releases the starch that’s essential for the creamy texture.

Don’t Forget to Toast Your hard work when the risotto is done, of course. Also don’t skip the step of toasting the rice. It adds another layer of flavor that enhances the final dish.

Get Creative Risotto is highly customizable. I use this recipe to nail the process, but you can add anything you think would be tasty. Have leftover roasted vegetables from last night’s dinner? They’ll be great here. A few herbs to use up? They’ll be perfect too. Maybe some roast chicken or shrimp for extra protein? Yep, they’ll work with your risotto. But if you’re feeling a fall-ish dish, the butternut squash and saffron featured in the aforementioned recipe hits all the right notes.

More Cheese Please If you’re not doing dairy for whatever reason, feel free to ignore this. But I like to finish every risotto with a veritable snowstorm of Parmesan. It’s an awesome finishing touch that’ll make your rice unforgettable.

Is risotto something in your regular repertoire? If so, what’s your favorite variety?

Also a big shout-out to my friend Dee who invited me to whip up risotto in her gorgeous kitchen and made the delicious Focaccia in the picture to accompany it. Mmm.