Perfect risotto - Tips & Hints
Use only
Italian short-grain rice varieties such as Aroborio, Carnaroli, Vialone, Nano,
and Baldo (Arborio is the most commonly found short-grain rice). Short-grain
rice has a high starch content and tends to absorb less liquid, resulting in a
stickier, more compact risotto.
Arborio (are-BORE-ee-oh) - is a
pearly, round medium grain rice that is readily available in the United States.
Its outer coating contains the highest starch level of any Italian variety,
which ensures creamy texture in risottos.
Carnaroli (car-noh-ROE-lee) - often referred to as the caviar of
rice. It is the variety most preferred by chefs. It is known for superior
flavor and distinctive creaminess, but its window for achieving perfect
doneness is smaller than with the other varieties.
Vialone Nano (vee-ah-LOW-nah-no) - This rice is grown in the Veneto
region of Italy and is required to be produced without chemical treatments of
any kind. It is small (nano means "dwarf"), fine, and pearly. This
variety is less ticky and less forgiving than other varieties.
NEVER wash the rice. Every bit of the rice starch helps make risotto creamy.
Cooking Liquid (Broth, Stock and/or Water):
It is important to add hot stock, not cold, to the rice during the cooking process. Adding cold broth to hot rice results in a hard, uncooked kernel in the center of the grain.
Have broth ready, at a low simmer in a covered saucepan before beginning to make your risotto.
Add approximately 1/2 cup to 3/4 cup, at the beginning, and decreasing the amount to 1/2 to 1/4 cup toward the end of the cooking process. Adding too much broth at the end can result in overcooked risotto. Keep the broth simmering slowly while you add it to the rice. This helps maintain a constant cooking temperature.
Run your wooden spoon across the bottom of the pot to determine when each addition of broth is almost completely absorbed.
When cooking with broth, if you have used up the broth before the rice is fully cooked, continue with simmering water.
Water is the best choice for seafood risotto. Liquids that come from the ingredients in the flavor base should be retained, such as the juices released by clams or mussels.
The water used to reconstitute dried mushrooms, and the vegetable flavored liquid left from the preliminary blanching of asparagus and other greens can also be used.
Wine:
Wine may be added, but it must not be the sole liquid used.
Wines should always be a drinkable quality.
Cooking the Risotto:
Begin tasting the rice about 14 to 16 minutes after the first cup of broth is added.
Cook the rice until it is "al dente," or the tooth still finds a little bit of resistance when it bites in when you chew. It shouldn't be rock hard in the center and mushy on the outside.
The total amount of cooking time may vary within 2 to 3 minutes. Perfectly cooked risotto should not be hard and stick to the serving spoon, nor should it be so liquid that it runs off your plate. The texture should be supple and fluid, with a creamy, slightly soupy consistency, but with body.
Vegetables, Seafoods and/or Meats:
Add any vegetables, seafood, or meat, which cook quickly, when the risotto is only a few minutes away from al dente.
If you have question, comments or suggestions, email at: info@olivetreehill.com
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