7 mistakes we've all made when cooking risotto:
often takes place at the supermarket rather than the kitchen,” Salvatore says. The most important thing when preparing risotto is choosing the right rice, since long or sushi grains won’t work. One chef favorite:. Many recipes call for arborio, but longer-grained carnaroli is key to that sought-after creaminess . Salvatore heads straight to the source into purchase top-quality rice from the markets, but the next best thing to Italian supermarket shopping is Acquerello’s aged carnaroli rice.
” Overstirring is one way to quickly ruin a risotto’s texture. With the right cooking temperature , the rice will continue to move on its own, so you only need to stir to ensure the rice doesn’t stick to the bottom of the pot.“One of the surest ways to ruin risotto is overcooking,” Salvatore says. Slowly slip inor water while the risotto cooks at a medium simmer, pausing until each portion of the liquid has been absorbed before adding more.
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