• Why Risotto Is Always in My Meal Plan - Cooking Stories from The Kitchn

    18 days ago - By The Kitchn

    For years, risotto intimidated me. All the commotion about constant stirring, attention, and exactness scared me out of really giving it a go; it seemed like a dish I was better off leaving to the professionals in restaurants.
    Then, when working on a farm in Italy, I met a dear old nonna that shook the fear right out of me. She'd make a giant pot of risotto frequently for the staff and guests staying on the farm and never worked up a sweat. She'd toss in the odds and ends she'd find in the kitchen, stir it frequently but never obsessively, and the result would always be creamy and...
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  • Yes, You Really Should Warm Broth for Risotto - Tips from The Kitchn

    18 days ago - By The Kitchn

    I dislike dirtying an extra pot as much as the next cook, but when it comes to risotto at home I'll make a huge exception for a warming the broth. Risotto is made by cooking risotto-style rices in butter with some aromatics and white wine and then slowly adding broth to the rice. You stir gently, adding more broth as the previous batch is absorbed into the rice, until you have a pan of creamy broth surrounding tender rice.
    This dish has humble origins in the kitchens of Italian home cooks, where it's hard to imagine someone would have fussed with warming the broth. But imagined anecdotes...
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