The key to good risotto–and the reason why you absolutely must add in the simmering broth gradually as it cooks–is that after you add each portion of broth, you should stir it up thoroughly and then allow it to cook without stirring until there is a layer of rice cooking onto the bottom of the pan. After you add the next portion of broth, you should have to scrape moderately hard to get the layer of cooked-on rice off the bottom of the pan. This repeated process of cooking the rice onto the bottom of the pan and mechanically removing it forces the grains of rice to release plenty of starch into the broth and is what makes the risotto creamy instead of brothy.
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3 comments
Charles Sullivan
June 10, 2012 at 11:50 pm (UTC -7) Link to this comment
http://www.youtube.com/watch?v=2MHN-kR5WVA&feature=related
Take it or leave it…
Charles Sullivan
June 10, 2012 at 11:54 pm (UTC -7) Link to this comment
Recipe for Soul Food…
EarlyToBed
June 11, 2012 at 10:23 am (UTC -7) Link to this comment
Barley is good this way also