RISOTTO: Attached are a few tips on risotto that I had found helpful in my own preparation of that Italian specialty. Hope they are helpful to you.

RISOTTO—ITALIAN RICE:

 

 

 

Tips on making risotto:

 

1. Use a medium to short grain Italian rice such as Arborio, carnroli or vialone nano. Do not wash the rice too much before cooking, the starch in the rice makes the risotto creamy

 

2. Use homemade stocks, such as chicken, beef, vegetable, veal and fish stock.

 

3. Cook risotto in a heavy-based wide saucepan that is not too deep for easier stirring.

 

4. Before adding liquid, cook the rice in butter or oil for 2-4 minutes until the rice turns opaque.  

 

5. .Be patient when waiting for liquid to be absorbed by rice before adding more.

 

6. Total cooking time depends on the variety of rice being used. Usually 20 minutes from the first addition of stock.

 

7. Keep a kettle of hot water ready while cooking, if the stock runs out before the rice is cooked, add hot water instead.

 

8. Risotto is ready to eat when it is al dente, tender yet still firm to the bite. The centre of each grain of rice should be neither chalky and hard, nor soft and mushy.

 

9. Risotto does not reheat well, so serve it as soon as it is ready.

 

10.  Risotto is normally served as a separate course, not as a side dish