Home Cooking

Risotto

In need of risotto technique

Share:

Home Cooking 10

In need of risotto technique

Dordogne | May 8, 2006 08:18 PM

I'm having trouble keeping the grains separate and al dente. Is there a secret in the amount of liquid added/length of intervals between additions/knowing by the eye when to stop the cooking? I've been using the instructions from Marcella Hazan's cookbooks, but apparently not properly--my ideal is the absolutely perfect texture of Zuni's risotto.

Has anyone found a way to reheat risotto? Or tried browned/sauteed risotto cakes?

Want to stay up to date with this post?

Recommended From Chowhound