Tips for Making Perfect Risotto
The finished risotto is sensitive to timing. It should be served immediately, not partially cooked and then finished just before serving
A splash of wine is often added at this point to deglaze the pan, loosening any cooked bits stuck to the bottom. Stir until the wine is completely absorbed. 3. Add the stock: Add gently simmering stock to the rice, a ladleful at a time, stirring frequently after each addition. Adjust the heat so the rice cooks briskly but not so quickly that the grains start to fall apart. Keep the grains bagnato, bathed in broth, so they don't dry out, but wait until the stock is nearly fully absorbed (but the rice is never dry on top) before adding the next ladleful. The slow addition of the liquid controls the release of starch; what isn't absorbed evaporates. Keep stirring frequently, which helps the fat and starch join and keeps the rice from scorching.
Rice continues to cook even after being placed in a serving dish and continues to release starch and absorb liquid, so reserve about 1/4 cup stock to add at the end. 4. Stir in the final ingredients: The rice is done when it is tender to the bite but slightly firm in the center and looks creamy; this takes about 20 minutes. At this point, add any reserved vegetables or other ingredients called for. Cook to heat through, remove from the heat and add a tablespoon of butter, freshly grated Parmigiano-Reggiano cheese (if using) and the reserved 1/4 cup stock. Season with salt and pepper and serve immediately.