Preparation tips: You should avoid these mistakes when cooking risotto

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Creamy, al dente, aromatic – it looks like a successful risotto. The typical Italian rice dish is quick to make and requires only a few ingredients to prepare. The dish is simple, but you still need to keep a few things in mind so that the risotto turns out perfectly and tastes good. Risotto soaks up relatively quickly; Sometimes small mistakes cause it to lose all its creaminess.

Unfortunately, if you prepare risotto with any type of rice, the result will not be so reminiscent of a visit to your favorite Italian restaurant. Therefore, it is better to use real risotto rice. These rice grains remain al dente in their kernels. Once you decide on the right variety, you’ll be a step closer to the perfect risotto.

If you don’t fry the risotto rice, you are making a mistake. You shouldn’t skip this step because frying allows the flavor to really develop. So briefly fry the rice with onion, butter and oil. Sautéing ensures that the rice grains do not stick together during cooking.

Fried rice thickens when glazed with cold broth. This interrupts the cooking process. To get a perfectly creamy risotto, the broth needs to be preheated. Ideally, you would add the broth afterwards.

You should be careful not to use too much liquid when cooking risotto. You should only pour enough broth into the pan to cover the rice with liquid. Rice has a wonderful consistency if prepared with a little liquid.

If you don’t stir the risotto, you run the risk of it burning at the bottom. That’s why it’s important to keep the risotto moving. However, you should not overdo it either. If you stir too much, the risotto may become sticky. So keep the rice moving evenly and don’t lose sight of it.

If you cook the rice until it is completely soft, you will get a mushy result. Not only pasta, but also rice tastes al dente. After approximately 15 to 20 minutes, you can remove the pot containing the risotto from the stove. The rice is then already cooked, but still has a slightly grainy consistency.

Source : Blick