A classic risotto is a rich, creamy dish with nearly a porridge-like consistency, yet each grain of rice retains a distinct bite. In Italian risotto, the rice is parched as in the pilaf method, but the liquid is added and absorbed gradually while the grain is stirred almost constantly. The starch slowly releases during the cooking process, producing a creamy texture. In this Chef’s Tip, learn the proper technique to create a creamy risotto with professional results in your own home.
