A traditional Italian dish, Risotto is a rice preparation flavoured with tender pieces of meat, some vegetables and a sprinkling of cheese. The secret to taking it to the next level is to get the stock right which will lend a delicate creamy consistency.
Here are a few tips to master this dish, without the fear of under-or-over cooking it:
- Use the best rice available for risotto, for example - Arborio, Vialone Nano or Carnaroli. People do experiment with other types as well, but in our experience, these have yielded good results.
- Never wash the rice as it will lose all the starchiness.
- Lightly cook the rice in a sofrito (mixture) of onion and butter or olive oil, to coat each grain in a film of fat. Start with butter and toast the rice a bit in the butter. It will give it that extra nutty flavour.
- Make sure that the stock is flavorful to take the dish to the next level.
- While cooking, add the stock little at a time and cook till almost done.
- Keep stirring the rice, so that it doesn't stick to the pan. This is an important step.
- If possible, deglaze the pan with white wine, to extract all the flavours stuck to the bottom of the pan.
- As a finishing touch, take it off the flame, add some parmesan cheese, a huge nobe of butter and stir.
- Check the rice to see if it’s Al Dente, which means 'to the tooth'.
- The texture of the risotto after it is cooked should be close to flowing lava.
- If the risotto lies unattended for a while, it tends to get dry. Before serving, heat it on low flame, add some stock and give it a light stir.
- Remember, the yield of the rice increases to approximately one-and-a-half times of the original quantity.
- Lastly, always keep trying and experimenting to develop new flavors and perfect the dish.
For starters, we have an easy and classic recipe of a delicious Mushroom Risotto.
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