Finally! Finally I have perfected my risotto technique. After making it twice this week with creamy, perfect results, I am feeling pretty good about the little rice dish. Unfortunately I have also learned that I am not that fond of it – I like cleaner flavors then you get with a risotto. C’est la vie! Everyone else enjoyed it. I’ll be posting my recipe for Lobster Risotto in a day or two, but in the meantime here are some ideas on how to make a flawless risotto.
DO have 6 cups of broth/stock at the ready for each 2 cups of risotto rice. You might not use it all, but in my experience the majority of the 6 cups is needed for a creamy end result.
DO heat your broth/stock in a separate pan on low for about 10 minutes before you start making the risotto. It will absorb faster since it doesn’t have to warm up and absorb at the same time.
DON’T walk away while making risotto – be sure that you have a solid block of at least 30 minutes to dedicate to stirring and adding more liquid.
DON’T forget the ancillary seasonings like salt, pepper and fresh parsley.
DO have all of the ingredients out before you start cooking.
DO know your broths: beef broth may overpower other flavors. Chicken is generally the preferred choice. Vegetable broth (or a homemade stock) can add an extra depth of flavor.
DON’T be afraid to experiment with flavors and ingredients. Just keep the liquid to rice ratio the same and things will be okay.