How do I make a perfect risotto?

Answer 1

Melt butter and add risotto rice.
Stir till the butter is invisible and the rice yellow.
Add boiling stock and stir till almost gone.
Add a little more and repeat.
Keep adding stock and stirring till adsorbed for about 30 minutes.
You can add onions at the beginning and other flavours at the end.
Add grated cheese at the end if you want and serve extra cheese on the side.

Answer 2

Take your time. I make risotto at least once a week and the key is patience. i always fry off what i'm putting in it first, starting with spring onions and then garlic. i then stir in the rice with some butter and fry gently for a minute. then i start to add vegetable stock a laddle at a time from a jug i have ready on the side. let it simmer, not boil, very gently and i only ever stir it when i have added more stock after the majority of the last lot of stock has been absorbed. it normaly take me about 45 minutes but it is totally worth it!!!

Answer 3

Cooking a perfect Risotto

Follow the steps below for a perfect Italian style risotto.

The ingredients for risotto vary from recipe to recipe but the basic ones are:

4-6 cups HOT vegetable/chicken/pork/beef stock (broth)
3 tbsp butter
1 cup minced onion
2 cups Arborio, Vialone Nano, or Carnaroli rice
1/2 cup grated Parmigiano Reggiano cheese

Steps:

1. Heat a heavy duty saucepan on LOW and melt 2 tablespoons butter.

2. Add the minced onions to the pan. Cook for about 10 minutes until the onions are translucent.

3. Add the rice to cooked onions, stirring with a wooden spoon. Cook for approximately 2 minutes. It is important that you do not rinse the rice before cooking as rinsing will remove the starch that gives risotto its creamy texture. Frying the rice with the onions means that grains will be coated with liquid-resistant fats which will prevent them from quickly absorbing the cooking liquid.

4. Add enough HOT stock to cover the rice. Stir with a wooden spoon. The liquid must be hot to keep the temperature in the pot constant without interrupting the cooking process. It acts as a melding agent - by releasing the rice's starch.

5. Bring mixture to a gentle boil, stirring frequently. As liquid evaporates, add more. The ratio of rice to stock is approximately 1 to 3, but the amount might vary. The liquid should be added in small amounts, ½ to 1 cup at a time, until the desired consistency is reached.

6. The rice will roughly double in volume when cooked.
Begin tasting the rice after 15 minutes of cooking. Continue testing until the texture is al dente.

A properly cooked risotto is creamy (what Italians refer to as "ben mantecato"), not soupy. The grains of rice should remain "al dente" or slightly resilient to the bite.

7. When the rice is cooked, stir in the remaining butter and the cheese, remove from heat and serve immediately.

Serving immediately produces the best results - before the rice absorbs additional moisture causing a gummy texture.
enjoy

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Answer 6

10 minutes is nowhere near long enough, risotto need to be made with the right rice, Aborio, and the warm-hot stock needs to be ladled in one at a time and then stirred until it is absorbed. Salmon and peas would go well. I like to use minted peas and cocktail onions.

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Answer 7

i don't know how to make a perfect risotto, but you need the right kind of rice otherwise it's just horrible, lol.

i think the type of rice required is arboreal rice.

then after that, just use whatever ingredients you like, although i wouldn't recommend chocolate, save that for the pudding...there again, chocolate rice pudding might be quite good... ;o)

enjoy!

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Answer 9

Make sure the liquid you add is hot, and stir constantly.

Answer 10

Foodtv.com......Emeril makes it all the time.