Parmesan Risotto
A proper risotto is defined by the tension between the firm bite of the rice and the silky emulsion surrounding it. Use a high-starch short-grain rice like Carnaroli or Arborio to ensure that texture takes hold.
Temperature is the foundation.
Keep your stock at a low simmer in a separate pot throughout the cooking process. Adding cold liquid to the pan will shock the rice and halt the starch release.
- Heavy-bottomed wide pot or Dutch oven
- Wooden spoon
- Ladle
What goes in.
- 1.5 cupsCarnaroli or Arborio rice
- 5 cupsChicken or vegetable stock, kept hot
- 0.5 cupDry white wine
- 2 tbspUnsalted butter
- 0.5 cupParmigiano-Reggiano, freshly grated
- 1Shallot, minced
The final emulsification
Remove the pot from the heat before stirring in the final cold butter and cheese. This temperature drop ensures the fats emulsify into the starch rather than separating into oil.
The method.
Sauté the aromatics
Melt one tablespoon of butter in the pan over medium heat. Add the shallot and cook until translucent and soft, without letting it take on color.
Toast the rice
Add the dry rice to the pot. Stir constantly for two minutes until the edges of the grains become translucent and they smell faintly like toasted nuts.
Deglaze
Pour in the wine. Stir until it has evaporated completely and the smell of raw alcohol is gone.
Begin the addition
Add the hot stock one ladle at a time. Stir frequently, waiting until the liquid is mostly absorbed before adding the next ladle.
Check the texture
Continue for about 18 minutes. The rice is done when it is tender but maintains a firm, chalky core.
Finish
Take the pot off the heat. Stir in the remaining butter and the Parmesan vigorously until the mixture is glossy and holds a loose, flowing shape.
Other turns to take.
Asparagus Risotto
Add blanched, chopped asparagus pieces in the final three minutes of cooking.
Mushroom Risotto
Sauté sliced cremini or porcini mushrooms separately and fold them in at the end.
When it doesn't go to plan.
Do not rinse the rice; you need the surface starch to create the creaminess.
If you run out of stock, use a ladle of hot water to finish the cooking.
The risotto should spread slowly when plated, not stand in a stiff mound.
The ones that keep coming up.
Can I use long-grain rice?
No. Long-grain varieties do not have the high amylopectin content required to create the characteristic creamy sauce.
Why did my rice turn out mushy?
Excessive stirring or adding too much liquid at once can cause the grains to break down rather than release their starch gradually.
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