To make a good risotto, you need three things—the right kind of rice, a lot of enthusiasm, and the ability to pay attention. It is vital to use a special type of round short- or medium-grain rice with a high starch content; Arborio, Baldo, Carnaroli, and Vialone Nano are all very suitable. Just as is the case for dashi, the exact way a risotto turns out is very likely to vary from one kitchen and one cook to another. The central, critical feature, however, is the texture—it must be creamy and so soft that it is almost runny, while at the same time, each grain of rice should retain just a tiny bit of crunchiness.
Leftover risotto can easily be used to make little rice fritters. Spread the risotto about
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