I made risotto for the first time last night. The flavor was a bit tangy but tasty and the texture mushy.
Why did my risotto turn out mushy and tangy? Did I over-stir and did the shallots or the clam juice (the recipe did not call for shallots or clam juice) make it tangy? Or maybe the Korbel champagne was tangy?
After researching about 50 risotto recipes, I chose a Champagne Risotto with Asparagus and saffron that I found on a google search. I wanted a recipe that incorporated saffron and scallops although this one did not include scallops. I added the scallops towards the remaining 15 minutes or so.
Why did my risotto turn to mush? I stirred constantly throughout the entire cooking process which lasted about 1 hour. Per the recipe, I added the first cup of liquid; about 1 cup of hot stock to the sauteed rice, onions, and a touch of shallots (recipe did not call for shallots) and stirred constantly until the liquid was nearly dried up, then 1 cup of warm champagne, then slowly added the hot stock and champagne stirring constantly until all liquid was gone.
The recipe called for 1 1/2 cups of Italian arborio rice, 2 1/2 cups of champagne, and 2 1/2 cups of chicken stock. I substituted one cup of chicken stock for 1 cup of clam juice just to kick it up a bit. Did the clam juice or the shallots make my risotto tangy?