Lately I've started trying my hand at risottos, and while I love them, I have found I ALWAYS cook way past the given time. I do like my rice a little more tender than it's usually served in restaurants, which may account for some of it, but at the recommended 20 or so minutes, my rice is always sticks-in-your-teeth consistency. I recently tried cooking my rice in the butter or oil longer at the beginning (I used to be terrified of scorching it), but it didn't cut my time down by much. I've been wondering if it's a heat thing - I have an electric stove and HATE it because of its inconsistency in heating, and it gets so hot and the liquid evaporates within a minute or two. Then I have to turn it down, and it just gets all wonky. So my sequence is usually:
1.) Toast rice in butter or oil depending on recipe
2.) Add about 1/2 cup of wine, wait until it evaporates
3.) Begin adding hot stock (at a low simmer) a ladle or cup at a time
4.) Stir until mostly evaporated
I've been using 4-5 cups of stock for 1 cup of rice, and it's taking me a long time. Any tips would be greatly appreciated!
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