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To make risotto, first you're going to start off with a hot pan. You want to make sure
that it gives room to grow because risotto's going to grow about 2-3 times its size. Next,
place the risotto into the pan and we're going to let it toast for just a second. It'll help
bring out a little bit of the nutty flavor. Now we're going to add some wine. We're going
to add just enough that will cover the layer of risotto that you have in your pan. And,
we're going to let it completely soak into the risotto. That'll help layer the flavor.
Once you see that all the wine has been absorbed, we're going to go ahead and start adding our
chicken stock. Your chicken stock should be heated so that way you don't have to wait
for it to heat in your pan. Again, we're going to add just enough to cover our risotto. And
here's where the stirring begins. What happens when the risotto is stirred is, basically,
we're breaking off the sugars and the carbohydrates in the risotto so that it's making it a very
creamy sauce. And the more you stir the creamier your risotto will be. You want to repeat the
chicken stock process until your risotto is nice and soft. Once your risotto is cooked
it should have a really nice creamy sauce that's been made from the starches in the
risotto. It should be nice and smooth. If you want it a little bit tighter, you can
let it go ahead and reduce a little bit more. Let that chicken stock cook out. Or, from
here, you can add in your cheeses and your seasonings. Your risotto should be soft and
creamy with no bite to it all. And that is how you cook risotto.