This risotto cooks in six minutes. Unbelievable, right? Providing, of course, that you soak the rice for a good two hours before cooking. But, still, that's almost instant in terms of cooking time.
Per their instructions, I soaked arborio rice in water with a bay leaf and a couple cloves of crushed garlic. After two hours, I drained the rice and set it aside. I sauteed a chopped onion in butter and olive oil until soft and translucent and added the rice, covering all of the grains in butter and oil (about a minute). Per Aki and Alex, I then added stock (chicken broth with saffron, for my Risotto alla Milanese version) in a ratio of one part rice to three parts liquid (or two cups rice to six cups stock). The stock was already boiling in a pot when I combined it with the rice, which I cranked up to high to boil for six minutes.
Honestly, I didn't think all the stock was going to be absorbed by the rice (it looked pretty soupy), but to my surprise, it really did work. After about six or seven minutes, nearly all of the liquid was absorbed. I seasoned the risotto with salt and pepper, added some Parmigiano-Reggiano, and the risotto was done.
Was it as good as a risotto made from traditional methods? I felt that the rice was more tender and less toothsome than in a typical risotto -- not bad, just different -- but it was still delicious and certainly much speedier. I would definitely make it again.
I'd love to know if you could leave the rice to soak in the morning and drain it when you get home in the evening for dinner. But, perhaps the rice would absorb too much water soaking that long rather than just two hours.