What's the secret to a perfect risotto?

Answer 1

I think this is the best basic risotto recipe you will come across – you will find it really easy. I assure you that once you’ve got the knack you’ll carry on making it all the time and it won’t let you down. You can so easily enhance it by adding different seasonal ingredients. So here’s the basic risotto, which will give you an amazingly creamy base, followed by some simple recipes to take the dish in completely different directions.


Approximately 2 pints stock (chicken, fish or vegetable as appropriate)
1 tablespoon olive oil
3 shallots or 2 medium onions finely chopped
2 cloves garlic, finely chopped
1/2 head celery, finely chopped
14 ounces arborio rice
Sea salt and freshly ground black pepper
2 wine glasses dry white vermouth (dry Martini or Noilly Prat) or dry white wine
2 1/2 ounces butter
3 1/2 ounces freshly grated Parmesan, omit for the prawn recipe

Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.

Answer 2

A couple of basics

Pick the right rice, any old easy cook stuff will not do the job Uncle Ben will not help at all . I'd use vialone nano or arborio for the best possible outcome.

Add whatever liquid you have deemed worthy gradually, and stir..gently. Stirring the risotto in a -respectful- manner is the key after choosing the right rice. We do not beat the rice...we caress it nicely! When you do that the starch is released gradually and that's what makes for a nice creamy dreamy texture.

Finally, I'm afraid you can not rush risotto and have it turn out in a presentable way. It is like sex, take your time and do it well or it's just not worth bothering.

S
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Answer 3

You have to use a good glutinous starchy rice like Arborio or Vialone, Carnaroli, and Baldo. All these are short grain rices. If you use a long grain rice, which is not as starchy, you'll wind up with a pilaf. The starch in the short grain rices is what gives you the creamy texture that defines risotto.

You must saute the rice in olive oil before adding liquid until the rice is transluscent and then add hot liquid a quarter to half a cup at a time adding more only when the previous amount has just about completely cooked in.

Constant stirring is a must and if your risotto calls for grated cheese, stir it in AFTER you have turned the stove off or remove dthe pot from the heat. The cheese can "break" or melt into cheese solids and oil if you leave the heat on.

Answer 4

Keep stirring, use a stock with fresh ingredients used (eg. leftover of a chicken...not just a stock cube). Also, wait until the rice has soaked up all the stock before you add any more. And make sure you use all the stock the recipe says, even if it takes a long time. It needs that water to make it nice and sticky and full of moisture. Here's a simple recipe if you want to try it:

SAFFRON RISOTTO WITH CHARRED LEEKS

Preparation time less than 30 mins

Cooking time 10 to 30 mins

The beautiful colour of the saffron will brighten up any meal time.

Ingredients
2 shallots, finely chopped
2 garlic cloves
2 knobs of butter
170g/6oz riso superfino carnaroli (risotto rice)
200ml/7fl oz white wine
2 pinches saffron
750ml/27fl oz chicken or vegetable stock
30g/1oz cold butter diced small
40g/1½oz parmesan, freshly grated
30g/1oz mascarpone cheese
salt and freshly ground black pepper
2-3 leeks

Method
1. Pour the stock into a pan and heat on the hob to boiling point. This ensures the rice cooks quickly.
2. In a separate casserole pan melt the butter.
3. Add the chopped onion and cook very slowly.
4. When the onion is cooked, stir in the rice and allow it to be covered in the butter.
5. Stirring continuously, add the white wine and reduce completely.
6. Gradually, with a ladle, add the hot chicken stock and the saffron, stirring continuously.
7. The rice should take between 15-17 minutes to cook. (The rice is done when it is tender but firm to the bite in the centre. If it is not tender add more stock, it should never be cooked solid).
8. When the rice is cooked, remove from the heat and let it rest for approximately 1 minute.
9. Now add the butter and parmesan and stir into the risotto.
10. Season the risotto if necessary and place into a bowl.
11. Slice the leeks lengthways in strips of about 2.5cm/1in wide. Brush with oil and chargrill on a griddle pan for 2-3 minutes.

Answer 5

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Answer 6

In my opinion is to never stop stirring it. And to always use chicken stock as a base. Risotto should be flavorful and creamy. Never try to rush the cooking time. Add parm cheese at the very end.

Answer 7

Use stock not water and always use 1 cup of wine even if the recipe dosn't call for it. Tanke your time, don't leave the stove for anything, use fresh cheese unless your using mushrooms use cream instead of cheese. Parmasean can sometimes overpower the delicate taste of mushrooms. Add cream or cheese and serve right away.

Answer 8

1

Answer 9

Stir, stir, stir and keep adding small amounts of water to keep the creaminess going.

Answer 10

stirring and making sure you are mixing the stock correctly is the key and the right recipe ofcourse...email me if you would like a great recipe