The Secrets to a Good Risotto

Cinzia Cuneo 4 maggio, 2010 ricette, cucine del mondo

3. Modern stir-saving method: After the rice “toasting” step, pour in about half of the hot broth, all at once. Cook over low heat 3 minutes, with constant stirring, then add the remaining stock, cover, and continue to cook about 15 minutes, stirring only occasionally. If liquid remains at the end, increase the heat to medium and cook uncovered until no liquid runs between the grains when stirred.

Final common step (mantecatura): A classic risotto always requires adding a bit of butter and grated cheese at the end, with the pan removed from the heat. The purpose is to make the risotto plumper and creamier. Using a wooden spoon, stir vigorously until smooth. They say that risotto makes the wave (or onda, in Italian). Then you must let the risotto rest for 2 to 3 minutes before serving it. Ladle the risotto and enjoy.

By following these tips, you will be sure to always make your risotto a success!

Recipes

Risotto with Peppers

See the recipe >>

Asparagus Risotto

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Seafood Risotto

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Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.