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.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.

Ask a Question

Not finding the advice and tips you need on this Italian Tip Site? Request a Tip Now!

Guru Spotlight

Candi Wingate

Ever wonder how you could make your life better and more fun? So have tens of millions of fans who have turned to LifeTips for answers over the past decade. We keep the tips, advice, books, podcasts and writing services flowing, so you can keep your life and business growing in the right direction. Upward!