Follow us:

Home Cooking 18

Risotto still too grainy….what do you suggest?

foodcompletesme | Apr 13, 201410:42 AM

I love risotto and usually get it when I dine out but so want to make a good risotto at home. I keep trying and have cookbooks dedicated to the dish, but still not perfect.
I use the best ingredients. First coat the rice with hot oil/butter in hot pan. Then add wine until absorbed. Then slowly add 1/2 cup-1 cup at a time of hot stock (used homemade turkey stock this time) and stir constantly for 22+ minutes, reserving a bit of stock for the end to incorporate all final ingredients.
But the results are still too grainy. Should I stir longer? Use more stock?
How do you perfect this dish? Thanks.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound

Plan your meals around fall premieres with TV Guide