All about the ingredients, the equipment, and the techniques required to make perfect risotto every time.
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Here's the truth: Risotto is relatively easy, and it's relatively quick, and while it does require some time spent stirring by the stove, it is neither excessive nor difficult. I can think of a million kitchen tasks I dislike way more than making risotto. Peeling cloves of garlic is right at the top, but all anyone says about that is, "you can never have too much garlic." Oh yes you can, just ask the person who has to peel it.
Getting that perfect al dente texture is largely a question of technique, but it's also influenced by the type of rice. The most common varieties of rice for risotto are arborio, carnaroli, and vialone nano, but of the three, arborio is by far the most common. That's too bad, because arborio is the most prone to turning mushy and producing an overly thick result.This has to do with each variety's relative amounts of the starches amylose and amylopectin.
Over time, I've come to re-embrace the classic technique. Both methods have their value, but I'd encourage home cooks reading this to at least sometimes follow the classic method, because it is the best way to develop a sense of how the rice cooks, how it continuously dries out and thickens during that time, and to assess just how far along the road to doneness it is.
There are two common details in most risotto recipes that are worth addressing: One is to heat your stock before adding it to the rice, and the other is to add it in a series of small additions, cooking the liquid down each time between additions. You don't really need to do either of these things. You could add your stock cold, it'll just take a little longer since each addition will drop the temperature in the pan, requiting longer to heat back up.
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