Risotto

Good risotto requires a particular kind of starchy rice. The Arborio variety is most widely available because it was the first Italian rice exported on a large scale. Risotto is prepared by adding hot liquid (usually broth) a little at a time and stirring often as the rice slowly simmers. This breaks down the outer layer of the rice and slowly releases its starch, thickening the cooking liquid and giving the dish its characteristic creaminess. The liquid-to-rice ratio depends on the desired consistency, but is usually about 3-to-1. Do not rinse the rice before cooking risotto as this causes the starch to begin releasing too soon. Most of the flavoring ingredients for risotto are added toward the end of cooking, so rice for risotto may be cooked ahead of time and finished over the stove just before serving.