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A magnificent, simmering stew of rice,
broth, and seasonings, risotto is one of the great dishes of Northern
Italy. To make authentic risotto, use an Italian short-grain rice, such
as Arborio superfino or Carnaroli. These plump rice have a high starch
content, which helps give risotto its characteristically creamy and
chewy texture. Also, choose a heavy pan with a non-reactive lining. A
thick bottom and sides help distribute heat evenly, and a
stainless-steel, anodized aluminum, or enameled lining won't react with
acidic ingredients such as tomatoes or wine. Finally, make sure to stir
risotto frequently, about every few minutes. Constant stirring should
not be necessary as long as you use a heavy pot that diffuses heat
evenly.
To ensure a creamy texture, never rinse the
rice before cooking. Rinsing will wash away the starch necessary to
create risotto's creamy texture. It is also good to ensure that the rice
absorbs liquid slowly without getting soggy. Heat butter or oil in the
pan and stir in the raw rice over high heat until the rice begins to
pop, about 1 minute. This will toast the rice and help the grains
maintain their shape.
Always add hot broth to the risotto to
ensure that risotto cooks continuously. It's easiest to keep a separate
pot of simmering broth on hand. Also, add the broth in small batches of
about 1/2 cup.
When testing the doneness of risotto, take a
bite. When the rice is done, it will be chewy and resilient. you can
also spoon a little of the risotto into a bowl and shake it from side to
side. The risotto should spread out very gently. If the rice stays in
one place, it's too dry and needs a little more stock. If a puddle forms
around the rice, it's too wet. Spoon off some of the liquid, or let the
risotto stand for a few minutes to absorb the excess liquid.
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