{"id":853565,"date":"2022-01-13T03:24:39","date_gmt":"2022-01-13T03:24:39","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=853565"},"modified":"2024-10-16T08:23:39","modified_gmt":"2024-10-16T13:23:39","slug":"what-is-risotto","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/what-is-risotto\/","title":{"rendered":"What Is Risotto? (And How Do You Make It?)"},"content":{"rendered":"[dam-video dam-id=\"48695\"]\r\n\r\nRisotto seems like one of those dishes that's complicated and time-consuming to make at home. Better leave it to the restaurant professionals, right? Not so fast! We'll let you in on a secret: Risotto<\/a> is actually super easy to make. By following a few simple tips, this dish can be ready in less than an hour.\r\n\r\nBut before we dive into the recipe, let's look at what risotto is and why you might want to buy specialty rice.\r\n

What is risotto, exactly?<\/strong><\/h2>\r\nRisotto is a creamy Italian dish that tastes a lot like the rice version of mac and cheese. Unlike other rice recipes that require simmering in a pot of water, risotto is cooked very slowly by adding small amounts of liquid at a time. This process allows the rice to release its starches, creating a rich, velvety sauce with soft but slightly al dente<\/a> grains.\r\n\r\nRisotto is best enjoyed the second it comes off the stovetop; the starches begin to set as you wait, affecting that saucy goodness you worked so hard to create. But don't worry if you made more than you planned, because those leftovers make one of our favorite recipes. Mix the extra risotto with an egg and roll it in breadcrumbs. Fry 'em up to create delicious arancini risotto balls.\r\n

What is risotto made of?<\/strong><\/h2>\r\nAt its most basic, the recipe for risotto includes rice, broth and aromatics. How you combine them will make or break the dish. The trick to creating the perfect texture is warming your broth ahead of time. Cold liquid not only makes the dish take longer to cook, but it can also cause the starches to seize up.\r\n\r\nMost risotto recipes also include butter and cheese. We're totally on board with these additions because they're delicious, but they're not strictly necessary. All that creaminess is created by slowly coaxing out the rice's starch molecules, so added dairy isn't required. You could easily make this a plant-based<\/a> recipe by using vegetable broth and skipping the butter and cheese.\r\n\r\nEditor's Tip: Stanley Tucci has become a culinary sensation, try Stanley Tucci\u2019s Risotto Cakes<\/a> which might be our favorite thing ever.\r\n

Can you use regular rice to make risotto?<\/strong><\/h2>\r\nYou can<\/em>,\u00a0but the dish won't be the same. Long-grain varieties (like white rice<\/a>, basmati or jasmine) cook up fluffy, and the individual grains stay separated. Short-grain arborio rice<\/a>, on the other hand, sticks together as it cooks. You'll get chewier grains that clump together by using this specialty rice. If you can get your hands on carnaroli rice<\/a>, all the better. It's even starchier than arborio, so it makes a truly restaurant-worthy risotto.\r\n

What's the best pan for risotto?<\/h2>\r\nTaste Recipes<\/em> Culinary Deputy Editor James Schend<\/a> recommends using a heavy Dutch oven for risotto. \"With thinner Dutch ovens, the rice tends to stick and burn on the bottom of the pan more easily than the enameled cast iron.\"\r\n\r\n\"Stay away from cast iron if you are using anything acidic like wine,\" adds Senior Food Stylist Shannon Norris<\/a>. \"It could discolor the risotto.\" So, make sure the Dutch oven is enameled<\/em> cast iron. Any of our Test Kitchen pros' favorite Dutch oven brands<\/a> will do the job well.\r\n\r\nShannon also recommends making risotto in the Instant Pot. Though not the traditional method, she's found it turns out great. Many models have a specific risotto function that makes it even easier. Try our Pressure-Cooker Risotto with Chicken and Mushrooms<\/a> as an alternative to the classic.\r\n

How to Make Risotto<\/strong><\/h2>\r\n\"Parmesan\r\n

Ingredients<\/strong><\/h3>\r\n