How to make a risotto
The base of risotto is incredibly simple, just finely chopped onion which is gently cooked in butter or oil until softened. The rice is then tossed and toasted with the onions and the fat to heat the grains of rice before the liquid is added.
Wine and stock give the rice most of its flavour so use a decent white wine (one that you'd happily drink the rest of the bottle). If you have homemade stock that is ideal but don't worry if not. There are loads of good quality ready-made stock and stock bases to try. It's best to keep the stock at a low simmer before adding as this helps keep the cooking of the rice even as the temperature isn't constantly dropping.
Finishing the risotto properly is really important. Once the rice is cooked (it should still have a little bite but not be chalky) grated parmesan and butter is beaten in, then the risotto is left to sit for 2 minutes to let all of the Ingredients meld together.
How to stir risotto
The constant stirring we associate with risotto happens for a reason. This stirring means the rice grains rub against each other which helps release the starch from the grains into the stock for that classic oozy finish. It's best to use a wide, deep frying or saut?pan for this as it means you can keep the rice moving and the wide surface gives the liquid a chance to evaporate evenly.
Which risotto rice to use
Risotto uses a short grain rice from Italy. The three most common varieties are Arborio, carnaroli and vialone nano which are used depending on the region. Risotto rice has a certain character which means when cooked it keeps its shape but releases a lot of starch from the surface so once melded with liquid gives the classic creamy risotto result.
How much risotto rice to use
You will need between 50-75g of rice per person depending on whether you are serving a small bowl as a starter or a larger main portion.
To Ensure Perfect Risotto:
Use Arborio rice and never wash it.
Use a wide, heavy-bottom pot. Never cover the pot.
Your risotto is only as good as the stock you use, so make sure it's rich and flavorful. Non-vegetarians can experiment with check and beef stocks.
Add the stock one ladle at a time. Don't let the liquid in the pan totally evaporate before you add more. Keep the heat under the rice at medium and the liquid at a quick simmer.
Keep a pot of stock simmering on a back burner and add a ladle each time the rice appears to have absorbed most of the liquid. You probably won't use all the stock called for in each recipe, but it's
better to heat extra stock than to run the risk of not having enough.
Stir frequently, especially when the rice is nearly done. However, there's no need to stand in front of the pot and stir continuously while the risotto is cooking.
The rice should be firm but tender, with no hard center core.
Remove the risotto from the heat as soon as it's cooked. Serve immediately.
With a little bit of know-how (and some soothing, meditative stirring), a creamy, umami-rich risotto with perfectly cooked rice is guaranteed. Here's how to master this classic dish and make our best seafood risotto.
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