Nice work! Risotto can be extremely difficult to get right.
Thanks! I’ve mostly followed Adam Ragusea’s method and just let it go stirring occasionally, adding stock when it gets on the dry side.
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He has a lot of practical tips for simplifying the “process” of cooking. Similar to caramelizing onions, as long as you plan to take the time and will be patient risotto doesnt need constant attention.
Yup, taking a little longer and doing it on a little lower heat makes it a lot more foolproof, just like caramelizing onions.
ngl we do the same thing at work, only we also parcook the rice and cool it down to make it cook faster during service.
You can also just put the complete amount of stock you need straight away, but that takes a lot of risottos to get used to the right amount.
Looks great.
Thanks!
That looks delicious!
