Risotto: Stirring Rice for a Creamy Result

Italian risotto provides a delicious foundation for showing off the best of the season. Whether you stir in asparagus or fava beans in spring, tomatoes and basil in summer, wild mushrooms in autumn or butternut squash in winter, you will have an almost-guaranteed hit on your hands. Risotto welcomes your creativity, and diners never seem to tire of this creamy northern Italian specialty.

Beet and Pancetta Risotto Topped with Herb Salad and Goat Cheese. View the recipe or watch the video.

The best U.S. rices for risotto are medium-grain and arborio types which have the proper starch composition to produce the characteristic risotto texture. Perfectly cooked risotto will have a wonderful creamy, slightly soupy consistency, but with body.

Start with the basic technique and then add the seasonal ingredients your patrons crave.

In Piemonte, in northern Italy, where chefs cook risotto daily, most follow these guidelines:

• Create a flavor foundation with aromatic vegetables, such as sautéed onion or leeks.
• Toast the rice in the fat for a minute or two. The kernels should be hot when you begin adding the broth.
• Figure about four cups of broth to each cup of rice. If you prefer a soupy risotto, in the style of Venice, you may use more; if you prefer a stiffer risotto, in the manner of Piemonte, use less.
• Italians call the ingredients added to risotto the condimenti, or condiments. That word suggests that the rice should be the star of the dish. The additions are supporting players. Don't let your condimenti overwhelm your rice.
• When the risotto is done, the grains should be firm but not chalky in the center. Avoid overcooking. Remove the rice from the heat before you think it is done to allow for carryover cooking.
• Some cooks like to give risotto a rest period to equalize the cooking. When it is almost done and still a little soupy, cover the pot and remove from the heat. Let stand about 3 minutes to let the grains absorb the remaining liquid, then vigorously stir in a final addition of butter or olive oil.

Cook-Ahead Tip: Restaurant chefs often pre-cook risotto partway to shorten cooking time during service. Culinary Institute of America chef-instructor Toni Sakaguchi recommends cooking the risotto halfway through, using half the stock. Then spread the rice thinly on a baking sheet, cover and refrigerate. To reheat, sauté some aromatics (garlic, onion, shallots), then add the half-cooked risotto and hot stock just to cover. Bring to a simmer, stirring, then continue cooking until rice is tender, adding more stock gradually as needed.

Risotto can be strictly traditional or updated with fresh ideas. For an example of a creative menu idea, watch Chef Toni Sakaguchi prepare Beet and Pancetta Risotto Topped with Herb Salad and Goat Cheese.

Leftover risotto? Don't throw it away. Make arancine (Italian rice croquettes). Shape risotto into balls; tuck a cube of mozzarella inside. Dip in egg and breadcrumbs and deep fry. Or shape leftover risotto into cakes and pan fry until crusty. Use as a side dish for saucy braised meats, or pair with roasted vegetables for a meatless main dish.