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There is only one general principle for risotto: Cook short grain rice long enough for the starches to be liberated and gelatinize. This results in the distinctive, pudding-like, creaminess. Everything else is variable and for flavor. In particular boosting the umami to heartbreaking levels. Stock and wine have more flavor than water. The alcohol in wine ...


The important part of making risotto is that you're moving it around in a little bit of liquid, so you end up scraping of the outside of the rice, causing the loose starch to thicken the remaining liquid to a creamy consistency. The overall dish should be creamy but not mushy, with the individual grains of rice still having some firmness to them. As for ...

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