Basic Method for Risotto

Preparation info

  • Makes

    4

    Main-Course Servings
    • Difficulty

      Easy

Appears in

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

Get in There and Cook

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 recipes to stir constantly, you can walk away from risotto as it cooks. Just be sure to stir at least every few minutes or so.

Ingredients

    Method