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.” ...

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.

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.

For this rule-breaking method, Sasto says to bring 4 parts liquid to a boil, stir in 1 part Carnaroli rice, cover and cook until al dente, about 12 minutes. Then, finish it with cheese, butter and ...

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 ...