Arborio and Carnaroli are two common rice varieties to use for this dish. Risotto rice must have a short or medium grain size and high starch content to build creaminess.

Discussing risotto with a Piemontese chef the other day, he summed it up nicely: “I use Carnaroli. If I can’t get Carnaroli, I use arborio. If I can’t get arborio, I don’t make risotto.” ...

Then, slowly add enough stock to cover (about a cup or a cup and a half). Repeat this about three times, constantly stirring, which should take about 15 to 18 minutes.

Discussing risotto with a Piemontese chef the other day, he summed it up nicely: “I use Carnaroli. If I can’t get Carnaroli, I use arborio. If I can’t get arborio, I don’t make risotto.” ...

Spring: Buttered Sugar Snap Pea Risotto With Mint. Heat 4 Tbsp. unsalted butter in a large skillet over medium until foaming, about 1 minute. Add finely chopped white and light green parts of 5 ...

Directions. Preheat oven to 400 degrees F. Place two pots on the stove: One will be for the risotto itself, so opt for a large pot that can accommodate lots of vigorous whipping and stirring, and ...

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. But the cooks at Christopher Kimball’s Milk Street have given pearl couscous the risotto treatment.

This “risotto” uses pearl couscous (which actually is a pasta) and… Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli.