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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 ...


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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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