Ina Garten | No Stir Easy Parmesan Risotto - Recipe Diaries (2024)

FAQs

What is Gordon Ramsay's recipe for risotto? ›

Either shredded mozzarella or fresh mozzarella works, but I do have a preference for the latter.

Agitating the rice is important, because risotto's creaminess comes from the starch generated when grains of rice rub against each other. So stir it often, but feel free to give your arms (and the rice) a break.

Risotto is a rice dish but differs substantially from other rice dishes, mainly because of its semi-fluid and creamy consistency. A rice dish can be called risotto only if the cooked mixture, when served on a flat plate, can flow like sequential wave currents.

Never wash your rice beforehand as this removes the starch, which is what helps give risotto its smooth texture. Cook your risotto on a low, simmering heat and add the stock gradually, one ladle at a time. This gives the rice time to fully absorb the liquid and flavours. Rushing your risotto will only ruin its texture.

Use Salted Water Instead of Broth in Risotto

It's an ingenious tip on many levels.

Rice: To get that signature creamy risotto texture, you must use a particular type of short-grain, high-starch rice like Arborio, Carnaroli, or Vialone Nano that releases its starch as you cook and stir. No other rice will give you the same results.

it depends on the type of risotto. Risottos with vegetables, saffron, some type of meats are usually served with grated parmesan or pecorino. If fish or seafood is involved, usually no grated cheese is involved, although there are some regional dishes who mix pecorino with that.

Recipe Tips

Pecorino Romano is a sheep milk cheese and is traditional for this dish. You can substitute Parmesan cheese for a milder flavor. Al dente is when the rice grains are still a bit firm and chewy.

Risotto contains carbohydrates, which are necessary to fuel the body. But, some recipes are high in saturated fat because of the cheese and butter that is used to prepare the dish. Risotto can also be high in sodium.

Why does my risotto taste bad? ›

One of the most surefire ways to ruin risotto is by overcooking it. Like pasta, the rice should be al dente—just cooked with a little bite to it. If you can mold your risotto into a shape, you've cooked it too long. When cooking risotto on a stove top, taste it periodically to test its doneness.

“The hole in the middle of the spoon allows some of the rice to pass through, making for a smoother stir that's gentler on the grains and results in fewer broken kernels,” she says, adding that too many broken kernels can ruin a risotto. Gorline agrees: “If the rice shatters, it can create an over-starched mess!”.

In Italy, when it is not used as a complete meal, risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes. For example, it is very common to pair risotto with a couple of lemon escalopes, or with bresaola and arugula.

By adding beans, chicken, or any seafood, they'll soak up some flavor and lend an extra texture to your risotto. Since risotto is really a blank slate for just about any ingredient, it's easy enough to add something to it to make it more of a complete meal.

"Boil salted water, throw in the rice, boil it for nine minutes, strain it and throw it on a sheet pan. It's 90% cooked, so all you're doing is just picking it up. Once it's blanched, I can make risotto, from beginning to end, in three minutes."

Among those, the short grained carnaroli and arborio were perfect for risotto rice – softened in fat (preferably butter) and cooked with the gradual addition of broth, water, or wine. When the rice has completely absorbed the liquid and taken on a creamy consistency the risotto is ready.