With Risotto, time and care are the most important ingredients. Take out about 20 minuted to carry out the process of stirring and adding moisture. The choice of rice depends on the recipe but at the end of the day this is a fairly simple dish that everyone should be able to make.
which type of rice is best for risotto?
Although the right choice of rice is important, choose Arborio if you can't get it any other, often you can find this variety in your market with the generic name of risotto. The recipes will usually indicate which type of rice should be used or is recommended for a certain type of dish. If you give time and attention to making your risotto, not much can co wrong, however, the most common mistake is that the rice is overcooked. The best rice you can use for risotto is, in my opinion, Carnaroli, but that is a personal choice.
It's also important to use the right broth, the taste shouldn't be too dominant. Risotto should be smooth, but not too wet. Some recipes ask for more moisture like the famous Risi e Bisi, which should be more like a thick soup and is eaten with a spoon. The basic method for making risotto is always the same and adapted to the type of ingredients. It helps if you use the right pan, especially one that is large enough, has a tight lid and preferably without a non stick bottom. Use a proper wooden spoon to stir. Make sure you have all the ingredients handy and ready to be used. The broth should stay on the boil during the whole process. Remember: walking off while making risotto is not recommended.
the difference between Arborio and Carnaroli rice
There is a subtle difference when cooking: Arborio, the most common risotto rice, is wider and longer than Carnaroli or Vialone Nano. It has less starch and therefore does not absorb moisture as well.
