Even though risotto is rice, don’t think it’s just any rice. Risotto is usually made from arborio rice that,
when handled with love and patience, can be coaxed into a bowl of creamy
goodness. When made properly, starches
are released from the grains of rice, which accounts for risotto’s creaminess. It is often thought that cream is added to
risotto for texture, but this is actually considered a faux pas among risotto
connoisseurs unless, of course, it’s for taste.
Culinary has great tips on how to cook risotto, including “restaurant
risotto” and the great cream debate.
Like pasta, risotto is a blank canvas to which you add your
choice of seasonal ingredients to turn it into a masterpiece, but the key to
perfect risotto is patience. Slowly
integrating the rice with butter and liquid is the only way to achieve a creamy
finish. Check out this video for a
risotto tutorial and then dive in to our roundup of risotto recipes and you’ll
see why we’re ravenous for risotto.