The secret to a successful Risotto.

Italy is well known for its creative dishes from every region. Eggplant Parmesan from Naples, Carbonara originally from Rome and Arancini evolved from Sicily. Every region has its primary dishes but theirs one dish that is so simple yet can be ruined in a second; Risotto.

Risotto is essentially a rice dish cooked with broth until it forms a creamy consistency. The rice should be al dente but creamy from the rice starch. You can use any flavour of broth; beef, chicken, mushroom, etc. the 3 main ingredients associated with risotto consist of butter, onions/shallots, white wine, and parmesan cheese. A lot of times, the rice can easily be overcooked, have slimy texture or burn at the bottom of the pan. In addition, some tips and tricks on how to cook your rice perfectly will change your mind.

First things first, when cooking your rice, you must never rinse. All those beautiful starches in your rice will help your risotto burst with a creamy texture. Before you toast your rice, you must cookout your onions with a generous amount of olive oil (more flavour than canola oil). Once your onions are translucent, remove them from the pan.

In the same pan, start toasting. Make sure you’re on low heat as it can lead to burning. Gradually move your rice around so they can toast evenly. Once the grains are turning brown, it’s time to add your previous cooked onions. Then, add your white wine until it’s been evaporated. Importantly, never cover your risotto, the steam will add unnecessary moisture.

Once the evaporation occurs, start adding 2 ladles worth of stock. Now, this step is very important, your stock must be hot before you add it to your rice. Cold stock creates this gummy, and lumpy rice which no one wants. As the rice is cooking in the broth, the broth will soon absorb in your rice. As it happens, you can continue to add more stock. Be CAREFUL, you want to add 1 ladle at a time after the first time to prevent an overcooked risotto. You must stir your rice constantly to eliminate rice from sticking.

How to tell if your rice is cooked, with your eyes and mouth. Also, ask yourself; “Is the risotto creamy but not thick? Is it risotto creamy yet pliable?” If you’ve answered yes to both questions, then you are close to done. Your rice should be al dente but still smooth once it hits your mouth. Before you serve your perfect risotto, add a dollop of butter and grated Parmesan to finish off your masterpiece.

Garnishing your risotto is the best part, you can use anything. Fresh parsley, a drizzle of olive oil, chervil, cracked black pepper, it’s an endless list. It’s a beautiful dish for any occasion: Christmas, Valentine’s Day, Birthdays, even just on a regular weekday. This dish is perfect on its own, I would call risotto… Independent.