Making a perfectly creamy, delicious risotto is not difficult, it only requires some patience and time.
The rice
When making risotto, use short-grained round or semi-round rice such as Arborio, Vialone Nano, or Carnaroli. These types of rice will come together nicely in a risotto whereas a long grained rice would stay separated as it cooks. Step process: 1. Start off with heating up some broth in a pot.
2. In a separate pot, sauté aromatics such as onion and garlic in oil or butter for a couple of minutes.
3. Add the rice and continue to sauté until the rice turns translucent, about 6-8 minutes.
4. Add some wine, stir consistently and continue to sauté until the wine has completely evaporated.
5. At this point start adding hot broth to the pot, one ladle at a time. Wait with adding another ladle until the liquid has been absorbed.
6. Stir continuously (you don’t have to stir constantly but quite often) and continue to add broth until the risotto reaches an al-dente stage.
7. At this point, you can add butter/cheese (or other flavorings), stir well and remove the pot from the heat. Cover and leave be for a couple of minutes before serving.
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