First off, you want to get some finely chopped onions sauteeing and softened before adding the rice. Second, you should experiment with rices other than arborio- vialone nano and carnaroli are both quite excellent and can give you some more texture options.
In restaurants, the risotto is usually undercooked, then when it's time to serve, it's reheated with a further boiling stock addition; don't worry about overstirring and don't be afraid to add lots of stock or broth to thin things out. The risotto should be a bit thinner than you want when it's ready to serve. Don't add any cheese until just before it's time to put the rice into a serving dish.
OT: Where do you source your tweeters?
but recently they discontinued quite a few drivers we like.
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