The Secrets to a Good Risotto

Cinzia Cuneo May 4, 2010 Recipes, World Cuisine

Risotto is a very versatile nourishing dish, which can be rustic or extremely refined. All the charm lies in its creaminess (due only to the rice, no need for cream!) and the fact that it absorbs all the flavors. Regardless of the recipe and the flavors, a risotto is always cooked the same way. Here I will give you the keys to success, which boil down to: Choosing the right type of rice and Knowing the basic technique.

Choosing the rice

Choose one with large grains and high starch content. The most popular varieties are: Arborio (large and rounded grain, creamy texture, by far the most popular variety), Carnaroli (longer grain, holds its shape well even when completely cooked, a good choice if you find that your risotto always turns a little mushy), Vialone nano (creamiest, smoothest texture of all), Baldo (longer grain, it holds up well when cooking). Important: The rice grains should not be rinsed before cooking, since the fine dusting of starch on the grains gives a better texture to the risotto.

The other very important ingredient is the broth, which must be of good quality and always very hot when added gradually to the rice, so that the temperature of the risotto remains constant. For the quantities of rice and broth, when risotto is served as a main course, calculate 80 to 100 g of rice per serving (7 to 9 tablespoons) and about 2 to 2,5 times the amount in volume or 2,5 to 2,7 times the amount in weight of broth. It is not possible to be more precise since different grains will absorb a different amount of broth. Evaporation during cooking also plays a role and depends on the type and size of pan used.

Cooking technique

There are 3 methods to make a risotto. They all start and end in the same way.

Initial common step: Melt the butter or oil in a large skillet or saucepan. Sauté the vegetables (usually a chopped onion) over medium-low heat a few minutes, until the onion is translucent, with stirring. Increase the heat to high and pour in the rice. Stir the grains over medium heat. Roast the rice without coloring it, stirring constantly to coat each grain with fat, until the grains become translucent, about 2 minutes until translucent, without burning them. If the recipe calls for wine, it may be added at this point, after the rice “toasting”.

1. Traditional method: The hot broth is added gradually, about ½ to ¾ cup at a time, and the mixture is stirred almost continually. Each time that the grains becomes dry, a new addition of broth is made, just enough to cover the rice. It is important to keep the broth hot during the whole preparation. The risotto is ready after about 18 to 20 minutes when the grains do not absorb any more liquid, remain separate, and are soft on the outside, but still firm inside (al dente). If there is not enough broth remaining at the end and the rice needs a little more cooking, water may be added. Depending on the recipe, other ingredients may be added during the preparation.

2. Pressure cooker time-saving method: After the rice “toasting” step, the hot broth is added all at once. In this case, the amount of liquid is exactly 2,5 times the weight amount of rice (i.e. for 100 g rice, add 250 ml of broth). The pot is closed and brought to high pressure. After only 7 minutes the risotto is ready. I must admit that this is my favourite method, because of its time-saving and consistent quality.

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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!