James Allyn's Perfect Risotto

Use only Italian short-grain rice varieties such as Aroborio, Carnaroli, Vialone, Nano, and Baldo (Arborio is the most commonly found short-grain rice). Short-grain rice has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto.

Never wash the rice. Every bit of the rice starch helps make risotto creamy.

Toasting the rice: Adding the rice to the saucepan on the heat without any liquid is an important step, because how it is done can determine the final texture of the risotto. Toasting the rice quickly heats up the grain's exterior (toast until the rice is hot to the touch and the color should remain pearly white, not turn brown.

It is important to add hot stock, not cold, to the rice during the cooking process. Adding cold broth to hot rice results in a hard, uncooked kernel in the center of the grain. Add approximately 1/2 cup to 3/4 cup, at the beginning, and decreasing the amount to 1/2 to 1/4 cup toward the end of the cooking process. Adding too much broth at the end can result in overcooked risotto. Keep the broth simmering slowly while you add it to the rice. This helps maintain a constant cooking temperature.

Run your wooden spoon across the bottom of the pot to determine when each addition of broth is almost completely absorbed.
Begin tasting the rice about 14 to 16 minutes after the first cup of broth is added. Cook the rice until it is "al dente," or the tooth still finds a little bit of resistance when it bites in when you chew. It shouldn't be rock hard in the center and mushy on the outside. The total amount of cooking time may vary within 2 to 3 minutes. Perfectly cooked risotto should not be hard and stick to the serving spoon, nor should it be so liquid that it runs off your plate. The texture should be supple and fluid, with a creamy, slightly soupy consistency, but with body. You can always add simmering water if you run short on broth.

Add any vegetables, seafood, or meat, which cook quickly, when the risotto is only a few minutes away from al dente.
Serve risotto in preheated plates.

In Italy, risotto is serve mounded, steaming hot, in the center of warmed individual shallow bowls. Using a fork or a spoon, push the grains of cooked rice out slightly toward the edge of the bowl, eating only from the pulled out ring of rice. Continue spreading from the center and eating around the edges in a circle. This will keep the risotto hot as you enjoy your risotto.

Enjoy!