I’ve never eaten any in a legit Italian restaurant but when i googled online there seemed to be a great disparity of texture from grainy to almost soupy. Which one the authentic version is? Or the consistency itself varies amongst different regions in italy? (The photo attached is the risotto that i made the previous day, do i have to add more stock at the end to make it less dense? Or is it just right, i’m a little confused)
by Reve_bear
2 Comments
I make mine soupier.
Good job! It Is a good starting point, in my opinion it should be more fluid. You should increase the amount of butter and cheese at the end, with a little bit of broth.
I saw worse risotti in Italian restaurants