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.
Must-Try: Barley with Mushroom Risotto by Chef Rishim Sachdeva
For starters, we have an easy and classic recipe of a delicious Mushroom Risotto.