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Cooking Risotto
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The technique illustrated below is used to make several risotti in Chapter 7 as well as the fregola in the recipe for Quaglie alla Griglia.
The objective when cooking risotto is the even, gradual release of starch to create the distinctive creaminess of the dish. This is achieved in stages, and the rice is stirred constantly to help release the starch into the broth. For the even and gradual release of the starch, risotto should be cooked at a constant temperature; the flame should be high enough that the stock simmers aggressively.