How to…Make Perfect Risotto

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Published 2009

Use a large deep frying pan or shallow saucepan with a heavy base that will distribute the heat evenly and prevent the rice burning.
Make sure the stock or liquid you are using is hot so that you don’t cool the risotto down every time you add a little. Keep the stock at a low simmer on the stovetop.
Cook the rice in the oil or butter first. This creates a seal around the rice grains, trapping the starch. Stir frequently to prevent the rice sticking to the bottom of the pan and to ensure all the grains are cooked evenly.
Add the liquid a little at a time so you don’t swamp the rice. Stir constantly so the rice cooks evenly and releases some of the starch, giving the risotto its creaminess. If you cook the rice too slowly, it will become gluey; too fast and the liquid will evaporate — keep it at a fast simmer.
Season the rice early on while it is absorbing flavour. Once it is cooked and the grains saturated, it won’t soak up the seasoning as well. Taste the liquid around the rice to check the seasoning.
It is impossible to gauge the exact amount of stock you will need. Once you have added nearly all the stock, start tasting the rice to prevent overcooking. The rice should be creamy but still with a little texture in the middle of the grain. The risotto should be rich and thick like porridge, not too wet or dry.

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