Risotto Help

Sounds like you are using a recipe. If you are, the amount of stock or broth stated is only a guide, it all depends on the rice you are using, the heat you are using and the evaporation of broth due to simmering. In short, the rice is done when it has absorbed enough liquid to cook it through. Always over estimate the amount of broth you will need and as a last resort you can add water, although this will result in slightly diluting the overall flavour.

I think you mean underestimate as as you say you can always add H20

If you are using a recipe, chances are it worked for someone else. That may not mean it will work for you :) One thing that came to mind was heat. If you have the amount of liquid called for and it doesn't seem to get you past the half way point, is it possible your heat is too high? this might cause the liquid to cook off rather than be absorbed into the rice.

Beat me to it, Kyle. I was going to suggest three possibilities:

1. The heat is too high, as you say.

2. Too much liquid at once, which increases the amount that evaporates rather than being absored. A cup of liquid at a time seems rather high to me. I'd cut that at least in half.

3. Not enough stirring. Stirring is crucial to a good risotto, and is done on an almost non-stop basis.

Obviously, CP123, we don't know your precise procedure. But the general steps are:

1. Saute any aromatics you are using (i.e., shallots, onions, etc.).

2. Add the rice and saute it briefly.

3. Add white wine and cook, stirring, until liquid is absorbed.

4. Add a helping of the liquid (1/4-1/2 cup), and cook, stirring, until absorbed.

5. Repeat (4) until risotto is complete.

FWIW, in my experience most published risotto recipes understate the amount of liquid needed. So, as Bazza suggests, you may want to have extra stock handy.

Medium high is ok but all stovetops are different as you say. The cooking heat is not that critical, use judgement rather than adhering to instructions, if you feel it is cooking to fast, lower the heat and vice versa.

I think medium high is too high. You want to maintain a heat level to just above a simmer - not a boil.

I agree... medium high is too high. medium to low is where I use it and, as mentioned, KEEP STIRRING!!

The trick with risotto is to let the liquid slowly absorb into the rice so if the heat it too high, you're steaming off the liquid and not letting it absorb.

Lower the heat and you should fair better.

I'm a heretic and use a pressure cooker. 6 minutes under 15 pounds pressure, no stirring and working small additions of stock. Correct at the end with more stock if needed (rarely) and add the cheese. It comes out great.

Phil

When you say a little hard do you mean like al dente as pasta would be or raw? Risotto should have a little bite to it but should be cooked thru, al dente when you are finished with the liquid. If its raw reduce your heat and stir longer, it should never be rushed. If its al dente and you want it cooked a bit longer, well just add a bit more liquid. I worked with a chef years back and he would lecture me on the fine points of risotto, which begins with the wooden spoon and the fact that you havent made it correctly if you havent made it 100's of times. Keep at it and you will find a recipe that you develop that works for you.

A few guys have told me about their pressure cooked risotto. I've been wanting to get a pressure cooker, and when I do that's gonna be one of the first things I try.

The pressure cooker WORKS!

We use it for "rissoto a la minute"! Well, 7 minutes, more than enough time for a three, or more, course meal.

Pressure cookers aside, to make a more or less traditional risotto in a more or less traditional way.

Here are Ten Rules to Better Risotto:

First: You want to use a very starchy rice that will result in a creamy risotto. The three best are probably "arborio" and "carnaroli" from Italy, and "CalRose" from California. Personally, I prefer CalRose, but the Italian rices are obviously the traditional choices.

Second: If everything goes as it should, you'll use a little bit less than 3.5X the amount of stock and wine (by volume) as you will of rice. Therefore, you want to start with about about 4X times more stock -- just to be on the safe side. If you need more fluid, you can always switch to water. Once the stock is in the rice, you've got the stock flavor. A little water won't hurt.

Third: You want to hold your stock hot, so that when you do add more stock from time to time, you won't drop the temperatures drastically.

Fourth: You may hold your stock covered, so that it doesn't evaporate while the rice cooks, but the rice must be cooked uncovered.

Fifth: DO NOT STIR CONSTANTLY. The idea is to get the rice creamy, not gooey. If you stir too much the rice will break up and become a glue-much. Thanks but no thanks.

Sixth: You want your risotto to ride the edge between a fast simmer and a bare boil. You want to see the occasional bubble, but not a rolling boil. On almost every stove, medium-high is too high for the bulk of the cooking (but maybe not to get the first quanta of stock going); medium-low is probably just right. Remember, too cold and too hot -- both have consequences. You want the Goldilocks' "just right." Glass top stoves can be difficult because they're so slow to adjust.

Seventh: There's a cooking acronym: BTABRTAS. It means, bring to a boil, reduce to a simmer. Refer to step Sixth.

Eighth: Add stock as needed ("PRN" in medical jargon). If you're cooking risotto in small enough quantities to feed less than an army, that usually means by the 1/2 cupful and not the cupful. Add it when you can see naked rice at the top. You want to keep adding in small quantities so that the rice isn't swamped or parched when it's finished.

Ninth: Stir just before and after you add stock. Stir enough to keep the rice from sticking, but not much more than that. When the rice is almost done it will start appearing creamy. It's done when it's almost done, not when you run out of stock. How do you know it's almost done? Taste it. When it's almost done, stop adding stock, turn off the flame and stir a few times. Why almost done? Because when it tastes done, it will go to overdone off the flame, while you're plating it. It's a delicate thing. Soft enough to be comfort food, but not muchy. Creamy not gooey.

Ten: So eat already!

Hope this helps,
BDL

One more point, Vialone Nano is also a traditional risotto rice... Although I prefer Carnaroli the others are good too.

Hotchpotch, thanks for the suggestions - fascinating, really!

And I LOVE pecorino romano. Every chance I get I use pecorino romano instead of parmesan - or a mix of both, i.e. for carbonara.