Other than traditional Italian pasta, risotto is one of the most recognizable Italian dishes. There really is nothing quite like a perfectly made risotto. The creamy texture of risotto is often times mistaken for a dairy product when in fact it is not. Risotto is a fairly complicated dish to make and can really challenge a chef to make it properly.

The first step in making a risotto is picking a rice to use. Although you can use several different types of rice, Arborio rice is the traditional and best rice to use for risotto. The starch content of Arborio rice is what allows the risotto to thicken as well as stay creamy. Luckily risotto is such a popular dish that Arborio rice can be found at practically every grocery store in the country.

The next step in cooking risotto is properly sautéing the rice. The rice must be coated in the butter or oil. Toast the rice until it is translucent. Some risotto recipes call for some sort of alcohol to be used in this stage. Vermouth is a good option if you do this.

The rest of the preparation stays pretty much the same. You simply add in very small amounts of stock or broth into the rice and stir it vigorously, allowing the rice to absorb the liquid. Repeat this step many. Many…many times. Risotto is a physically demanding dish too. You can easily stir a pot of risotto over a hundred times in one batch. Eventually the rice will become more and more soft, and the starch of the rice will begin t thicken it as well. When it is still a little runny, but the rice is soft to the bite, it is ready to be served. Risotto needs to be served right after preparation for the best results.  

The great thing about risotto is that it allows the cook to be very inventive and use pretty much whatever types of flavors or ingredients that they want. You can add in purée’s of herbs, and vegetables, aromatics or even meats or fish. The possibilities are endless.

 

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