Ina Garten | No Stir Easy Parmesan Risotto - Recipe Diaries (2024)

FAQs

Why should risotto be served immediately? ›

If the consistency of your risotto is too thick, add small increments of broth or hot water and mix until desired consistency is reached. Serve immediately, as the starches will set and your risotto will lose its smooth consistency if left out.

3. Mozzarella. Either shredded mozzarella or fresh mozzarella works, but I do have a preference for the latter. Take a big ball of the fresh stuff, dice it into cubes, and stir those cubes into your risotto just before serving.

Agitating the rice is important, because risotto's creaminess comes from the starch generated when grains of rice rub against each other. So stir it often, but feel free to give your arms (and the rice) a break.

Never wash your rice beforehand as this removes the starch, which is what helps give risotto its smooth texture. Cook your risotto on a low, simmering heat and add the stock gradually, one ladle at a time. This gives the rice time to fully absorb the liquid and flavours. Rushing your risotto will only ruin its texture.

The key is to spread the rice out into a thin, uniform layer so that it cools rapidly and evenly. Giving it a few gentle stirs as it starts to cool can hasten the process. *If you're cooking your risotto in a pressure cooker, just cut the cooking time down by about 25%, and leave out the last spoonful of liquid.

Arborio is the most popular short-grain rice for making risotto. It is capable of absorbing large amounts of liquid and produces a relatively creamy risotto with a hearty texture. Carnaroli is a plumper, larger grain of rice that has a high starch content.

Increase heat to high and cook, stirring and shaking rice constantly, until risotto is thick and creamy.

Recipe Tips

Pecorino Romano is a sheep milk cheese and is traditional for this dish. You can substitute Parmesan cheese for a milder flavor. Al dente is when the rice grains are still a bit firm and chewy.

Essentially, risotto is equated with pasta, which is why it is eaten with a fork, a piece of cutlery "dedicated" to this dish: the Italian Academy of Galateo does not only refer to risotto, but to all rice-based preparations that are eaten as a main course.

Try adding sherry vinegar for mushroom risotto, white or red wine vinegar in place of white or red wine, or even rice or apple cider vinegar to boost the taste in asparagus risotto. Just be sure not to overdo it. A little vinegar goes a long way — remember, you're looking for balance, not a sour, overpowering tang.

Why is risotto called the death dish? ›

But after a number of risotto missteps by contestants – such as a savoury strawberry risotto in season one and a number of other risottos that failed dismally – I dubbed risotto the show's “death dish”. It was a name that stuck, as it claimed a number of promising cooks both on MasterChef and My Kitchen Rules.

Sometimes all it takes to amp up the flavors and textures of your dish is the addition or substitution of a single ingredient. For risotto, that ingredient is salted water, according to chef and writer Naomi Pomeroy (via The Kitchn).

You can use lobster stock for a lobster risotto or mushroom stock for a mushroom risotto, but don't blindly use chicken stock or vegetable stock for every risotto you make. The rice has its own subtle flavor, which shouldn't be masked by a concentrated stock.

Risotto contains carbohydrates, which are necessary to fuel the body. But, some recipes are high in saturated fat because of the cheese and butter that is used to prepare the dish. Risotto can also be high in sodium.

Make risotto not more than 30 to 40 minutes before you are ready to sit down to eat. The longer it sits, the more thick and gloppy it becomes. It is best eaten fresh from the cooking pot. If you can't eat it right away, cover it and take it off the heat immediately.

Essentially, risotto is equated with pasta, which is why it is eaten with a fork, a piece of cutlery "dedicated" to this dish: the Italian Academy of Galateo does not only refer to risotto, but to all rice-based preparations that are eaten as a main course.

Pro tip: You can make your risotto ahead of time!

If you want to make your risotto ahead and serve it later, follow the recipe up to the final addition of stock, and then STOP. The risotto will be slightly undercooked. To re-warm, you just add the last ladle of stock, then the cream and cheese.