What's your favorite risotto recipe

9 mistakes that will ruin your risotto

Mistake # 1: Go for some short grain rice

Have you ever tried to cook risotto with paella or rice pudding? Exactly, you'd better take the risotto rice right away. These are oval rice grains that contain a lot of starch and remain firm to the bite in the core. But there are also differences here:

  • Arborio: The risotto rice that is most commonly used. The grains are very round and thick and make the risotto very creamy.
  • Carnaroli: A cross between the rice varieties Vialone and Lencino. This type of rice has a high proportion of water-soluble starch, which makes for a creamy, but also very hearty risotto.
  • Vialone: A type of risotto that is less well known in Germany. These round grains also have a high proportion of starch and a slightly nutty note.

In addition, you should never wash the rice before cooking, as this would wash off the starch that has adhered to the outside, which is important for the creamy consistency of the risotto.

Mistake # 2: Don't fry rice

You shouldn't skip this step, because for a perfect risotto it is essential to sweat the rice together with onions in a little butter or oil or a mixture of both. On the one hand, this ensures more aroma and additional taste in the risotto and, on the other hand, the starch is bound when the rice grains are briefly roasted. This will prevent the grains from sticking together later during cooking.

Mistake # 3: Deglaze the risotto with cold broth

If you add ice-cold broth to the rice in the hot pan or the hot pot, you cool everything down again and interrupt the cooking process. In addition, the rice contracts too much and becomes hard. Not a nice result. Even if you unfortunately have one more pot to wash later: the broth has to be heated beforehand.

Your risotto is only as good as your ingredients. This means that instant broth in cubes or powder from the supermarket is not the best choice. Ideally, you have prepared the stock yourself beforehand, as this gives the risotto a more intense, delicate taste.

Mistake # 4: Don't stir the risotto

Even if it is said everywhere that risotto should be stirred continuously, you don't have to overdo it. If you stir too much, air will be mixed into the risotto, which in turn cools it down and makes it sticky. Not stirring at all is not a good idea either, because then there is the risk that the rice will stick to the bottom of the pot and burn.
As you can see, the right mix is ​​what counts.

It's important to keep the rice moving, but you don't have to make dogged circles with the wooden spoon in the saucepan. By stirring the rice grains rub against each other and the starch loosens. This makes the risotto nice and creamy. You can, however, give your arms a break in between - your risotto can handle it.

Mistake # 5: Cooking rice floating in broth

If you want to cook rice plain and simple, then yes. But risotto should never be cooked floating in too much liquid. Only add enough stock to just cover the rice grains with liquid. Because when cooking in a little liquid, the grains can collide with each other, just like with regular stirring. The starch is rubbed off, the risotto can really pull through and becomes nice and bulky.

Mistake # 6: Cook rice at a very low temperature

Yes and no, not exactly. It is correct that risotto is prepared at a lower temperature, but it must not be too weak, otherwise the grains will not be properly cooked and you will spend twice as long on the stove instead of 15 minutes. The broth in which the rice grains cook should simmer gently at around 70 ° C. But if everything cooks too much, the risotto will end up being too soft.

Mistake # 7: Cook the risotto until the rice is soft

Please don't, because just like pasta, rice can cook over quickly. The end of the song is a milk rice-like porridge that has nothing to do with the words thick, creamy and firm to the bite - and nothing at all with risotto. The rice grains are usually cooked after just 15-20 minutes, but should then still be grainy and al dente like pasta. If the risotto moves like lava from your wooden spoon, the consistency is ideal. If you can shape turrets or other figures with it, something went wrong.

Mistake # 8: Use any saucepan for the preparation

Choosing the right cookware is not insignificant for the perfect risotto, because it requires an even supply of heat for optimal cooking. The best way to do this is to use cookware with a thick base that conducts heat well, so that a constant temperature is guaranteed. A casserole or sauté pan, for example, has the advantage that you have it under control thanks to the long handle when stirring.

Mistake # 9: Don't stir in butter

The risotto should taste authentically like in Italy. You can't save calories by leaving out butter and parmesan. On the one hand, fat is an important flavor carrier and, on the other hand, it gives the already creamy risotto the finishing touch in terms of consistency. The parmesan turns the seasoning a little more and completes the risotto - unless you have chosen a sweet variant or one with fish. Then you could replace the butter and parmesan with a dollop of mascarpone.

Practice material - delicious risotto recipes