The Secret Of Good Risotto

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.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>