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August 21, 2009, Newsletter Issue #227: Risotto
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Tip of the Week
A secret in making risotto is to first blanch the outer shell of the rice so that the grains will swell as the broth is added. Blanching is accomplished during this important first step, sauteing the Arborio rice-traditional for making this classic dish. Add only a little heated broth at a time. Stir, then wait for the liquid to be absorbed before you add more. Risotto making takes time and care but is highly satisfying. At the end of the cooking process, the grains should be tender but al dente..the desired results are a creamy, tender, but not mushy texture.
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