How To Make Risotto

Making risotto involves the slow addition of liquid and frequent stirring to coax the starch from the rice. This creates a luscious sauce that envelops the grain and carries the flavor. Risottos are classically made with medium-grain Arborio rice, but many other grains yield terrific results. Barley, steel-cut oats, quinoa, and bulgur benefit greatly from this cooking method. Like Arborio rice, these grains contain lots of easily released starch that provides characteristic creaminess. No amount of stirring, however, will bring creaminess to grains that lack starch, such as basmati rice.

To get started, bring your cooking liquid to a boil in preparation for step 3 (add wine and cooking liquid). You’ll eventually add the liquid to your grain and want it warm because cold ingredients slow the release of starch. In the meantime, sauté aromatic vegetables like onion, garlic, and shallots in oil or butter to provide a taste foundation on which to build the risotto.

Sautéing the grain infuses it with flavors from the vegetables and helps the risotto reach a boil faster when the liquid is added.

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