The Secrets to a Good Risotto

Cinzia Cuneo May 4, 2010 Recipes, World Cuisine

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!

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Author

Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!