![]() Some recipes call for any type of short-grain rice, which is an acceptable substitution. Stirring constantly is what releases this starch. Because of this, it gets creamy as it cooks and absorbs all the liquid. It’s a short-grain rice with high starch content. You can find it at most grocery stores and probably online too. Serving risotto as soon as it’s ready ensures it’s perfectly creamy and tender.Īs mentioned above, the best rice for risotto is arborio. It’s best served fresh: As the rice cools down, it also absorbs more liquid. ![]() Overcooking can result in a gluey and mushy texture. It’s ready when it’s tender but still has a little bit of a bite in the center (al dente). Adding cold broth to the rice each time causes drastic temperature changes that negatively affect texture.
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