Risotto, when done right, can be a truly comforting dish. Check out these tips for making the perfect risotto and an indulgent fennel, mushroom and truffle version to boot. Includes vegan and dairy-free suggestions too.
By Martyna Candrick
Tips for Making the Perfect Risotto
1. Consistency: risotto’s consistency should be such that it spreads in the bowl without being soupy. This means that you’ll probably need more liquid that you think. Having said that I like it a little but more dense – adding cheese helps achieve that, but if it becomes too stodgy you’ll need to add extra stock. Think creamy like a good mac and cheese.
2. Liquids: for each cup of rice, you’ll need about 4-5 cups liquid. This should consist of 2-3 cups stock, 1 cup white wine and 1/2 cup milk or cream for a delicious flavour lift. You can use lactose-free milk or goat’s milk if you prefer. The stock should be warm so that the risotto cooks at a fairly steady temperature. Add liquids at the rate of about 1/2 cup at a time and stir through, cooking until mostly absorbed or evaporated. Repeat until the rice is cooked to just al dente and the creamy consistency has been achieved. About 20 minutes all up.
3. Toasting: off the rice in the pan with oil and sautéed onion is an important step to a tasty and texturally-sound risotto. It helps coat the grains in fat to then slowly break down the starches in them.
Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.