Basic Method for Risotto

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

Risotto is actually rice—Arborio, Carnaroli, or Vialone Nano, to be precise, imported from Italy Unlike regular white rice, this is cooked slowly in a pot, uncovered, while stirring in liquid from time to time. The result is a creamy mixture; the rice retains its firmness but is bathed in a thick “sauce.” Risotto with no additions can be a side dish, but toss in pieces of chicken, vegetables, seafood, mushrooms, or whatever and it easily becomes a meal. Despite warnings of most traditional