How to make your risotto creamy?

[AlexR]

I've tried different brands of rice, and stirred regularly (why do some recipes recommend a wooden spoon as opposed to any other sort?), but I've never suceeded in making a risotto as creamy as the ones I've had in restaurants.

Is it simply because they add cream?

I follow the recipes, adding a little stock at a time, but no matter how much I add, can never attain a creamy-textured sauce.

Best regards,
Alex R.

[Breakfast_In_Bed]

Add Parmesan Cheese.

[jet]

It might help if you posted your recipe.

Also, I think that a wooden spoon is recommended because it does not transfer heat like a metal one.

[Breakfast_In_Bed]

My recipe varies, but this one's a regular.
Enjoy...

Butternut Squash Risotto Recipe

Ingredients:
1 cup risotto rice,
5 cups chicken (or vegetable) stock,
1 tsp. chopped garlic, 1 small onion, chopped,
2 tbsp. olive oil,
1 tbsp. butter,
1 tbsp. chopped parsley,
1 cup diced butternut squash,
1/2 cup dry white wine,
1/3 cup grated Parmesan cheese, salt and pepper to taste.

Method:
In a large skillet heat the butter and olive oil and sauté the onion and garlic for about 2 minutes and add the rinsed rice. Sauté for 5 minutes more or until the rice is translucent.
Deglaze with the white wine and cook until the wine is absorbed. Start adding the stock one cup at a time and stir until it is absorbed.
Cook until the rice is almost cooked and all liquid is absorbed.
Steam the diced butternut squash (do not overcook it) and add it to the risotto for the last 5 minutes of cooking.
Stir in the parsley and Parmesan cheese and serve.

[Andy M.]

Don't rinse the rice!

It's the starch on the surface of the rice that dissolves into the broth and makes it creamy.

Also, the stock should be simmering as you add it to the risotto.

[AlexR]

Ah, I haven't rinsed the rice until now.
That may be one factor!

Best regards,
Alex R.

[LPBeier]

Also, add the simmering stock until the rice IS cooked, the liquid is absorbed but it is not stiff and dry. Basically until the rice won't absorb any more but is NOT mushy.

[AlexR]

Thanks for your advice.

Looks like rinsing the rice may not be the best idea.

But adding boiling (simmering) stock may well be worth the try.

Thanks for the advice,
Alex R.

[Andy M.]

Quote:

Originally Posted by AlexR Thanks for your advice. Looks like rinsing the rice may not be the best idea. But adding boiling (simmering) stock may well be worth the try. Thanks for the advice, Alex R.

Alex, keeping the stock simmering as you add it to the risotto and not rinsing the rice are standard procedures for making all risottos. The fact that the recipe you're using mentioned neither suggests that perhaps you should check out some other recipes.

[ChefJune]

There is no cream in traditional Risotto. But you will not get that creamy texture unless you use Arborio rice. It's a short grain Italian rice. There are a couple of varieties. I prefer the kind called "Vialone Nano." (That is not a brand name. The most common brand in US is Beretta.

As well, you have to use simmering stock, and add it a bit at a time, until it is absorbed by the rice -- stirring all the while (or at lease most of the while ). It takes about 20 minutes to accomplish the creamy texture and the toothsome kernels.