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Errors when making a Risotto

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  • 3 minutes of reading
Its creamy texture makes it attractive to many palates, but its preparation differs from that of ordinary rice. Know the basic mistakes when preparing this recipe so you don't repeat them.

1. Use cold broth

Adding cold broth to the hot pot will cool everything down and spoil the cooking process. Keep cooking over low heat in a small saucepan, this way everything will stay hot and cook evenly.

2. Stir constantly or not at all

Stirring the rice constantly will add air to the risotto, cooling it and making it sticky. But if you don't stir enough, the rice will stick to the bottom and burn. Stirring the rice is important, because the creaminess of risotto comes from the starch generated when the rice grains rub against each other. So stir little.

3. Add a lot of broth

If the broth is added all at once, it will only boil the rice. But adding the broth a little at a time allows the rice grains to crash against each other, creating the desired creamy texture. Wait until the rice absorbs all the broth to add a little more. You must take into account the ratio of 4 cups of broth for each cup of arborio rice.

4. Cook the rice until it is pasty

Like pasta, rice should be al dente. The risotto should have body, but not be too soft and starchy. You are not making rice pudding.

5. Use a wide pot

If the pot is too wide, the rice will cook in a thin layer and will not be able to generate starch.

6. Cook over very low heat

Yes, risotto is supposed to be a slow cooking process, but if it is cooked at too low a temperature, it will never cook. The rice should be on medium heat for a long cooking time.

7. Cook vegetables with rice

Except for your mirepoix, you should add the pre-cooked vegetables into the risotto, after the rice is finished cooking. This is especially important for spinach, chives, lemon zest, and vegetables like asparagus, mushrooms, and legumes. Again, you don't want anything mushy in your risotto! Be sure to cook the vegetables separately before adding them.

8. Add the cheese too early

Save things like mascarpone and parmesan cheese for the end of cooking.

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