How can I make the rice in my risotto softer? I use arborio?

Answer 1

A good risotto needs almost constant stirring as you ladle in the water. It takes time so don't add all the water at the same time.

Answer 2

You could follow the recipe and substitute white rice but what you will be making will not be risotto. The thing about Arborio rice (and the other two Italian rices that are classcally used in risotto, Carnaroli and Vialone Nano) is it has a high starch content, which is released gradually as you stir in cup after cup of hot stock, resulting in the creamy texture that, frankly, is the whole point of making risotto. You will not get that result with regular white rice. You’ll have a flavored rice dish that may be delicious, but it will not be a creamy risotto. And of the three, Arborio rice is not at all hard to find — it is available in many, many supermarkets, natural foods stores, and gourmet shops.

Answer 3

Towards the end of cooking time, I add a half-cup of liquid to the risotto at a time. Keep stirring until the liquid is absorbed. Check the risotto and then add more liquid as needed. Then, repeat as needed. I've noticed that risotto differs from brand to brand as to the length of cooking time. For the liquid- I use a low-sodium canned broth or a mixture of half broth and half water. Depending on the recipe- white wine is a good addition too.

Answer 4

You need to cook it until it to the consistency you want it to be. Broth/water/wine, or whatever you're using has to be added gradually to the rice until the rice is really done. Perhaps you might try a different brand of arborio rice also.

I'm assuming you know how to make risotto, unlike the other person who responded to you. Rice is added to a sautee and then ladles of liquid are added gradually until the rice is done.

Answer 5

First, make sure that the rice you are using is fresh - yes, new rice, not stuff from the back of your pantry that you had to dust off.

Seccond, you need to keep adding liquid in small amounts UNTIL the rice is soft, so if the recipe says prepare 2 cups broth, don't assume that's all it'll take. I usually use 3 cups of liquid for a basic 1 c of rice. If there's any broth left over I freeze it in ice cube trays and use later.

Answer 6

If your rice is still firm when you are serving it then you simply haven't cooked it for long enough. Risotto needs a lot of patience, adding hot stock to the pan a bit at a time until it has all been absorbed.

Answer 7

Boil your stock - fresh if you can and then keep at a simmer.

Fry your rice - uncooked in butter or oil until all the grains are covered. Then add your stock a couple of ladles full at a time and allow to absorb before adding more. Test a few grains every so often, but the finished result should be slightly chew with a lovely porrigey "sauce". Ah, comfort food. My mum hates it, but I love it!

Answer 8

The quality standard on rissoto is al dente rice . If you do want it softer increase both the liquid and the cooking time

Answer 9

boil 1 cup rice with 1 and 3/4 cups water

Answer 10

Use more stock and add it very slowly, stirring constantly over 20 minutes. Maybe a small lump of butter would help too. That would also prevent sticking.