I have made risotto a few times and cannot seem to get the final texture to be super creamy no matter what I do. I am attaching the pictures of the kind of consistency I get (1&2) and the kind of texture I want to get (3&4). Thanks!
by Kazninarina
14 Comments
rybnickifull
You probably need to say what you are doing for people to offer advice.
the_real_zombie_woof
What type of rice are you using? What is your recipe and what is your process?
Intelligent_Seaweed3
Butter off the the flame and parmesan, mix energically.
elektero
Last two seems ok. Also you can use a high starch content rice as vialone nano
How much are you stirring? You want to stir enough to keep the rice from burning on the bottom of the pot, but at the same time you don’t want to stir too much. I’ve found that the sweet spot is 3-4 big stirs every few minutes. If you stir too often, too much air will be incorporated and make it significantly less creamy.
alwaysbetterthetruth
3 and 4 seem to be too creamy IMO
Aceman1979
Don’t wash the rice. You want that starch. Cook it low and slow after you’ve burned the wine off. I use a tonne of butter rather than olive oil. Last of all, the cheese and butter you add at the end should visibly change the consistency.
Number 2 isn’t a mile off by any means.
Old-Bat-6860
Mate It seems fine to be honest, well done. Does it do the “weave” when you stir it into the pan? Edit: sorry I thought 3 was yours, look at this video (not entirely , the end) https://youtu.be/XtdMYCW95YQ?si=_G3PFE-Uq8_25Gu9 Also depends on the rice you use
You just need to add a little more liquid than you think at the end. It will continue cooking and absorbing the liquid. So if it looks right when u take it off, it will be dry by the time you eat it. It should look JUST a little bit soupy when you take it out of the pan.
14 Comments
You probably need to say what you are doing for people to offer advice.
What type of rice are you using? What is your recipe and what is your process?
Butter off the the flame and parmesan, mix energically.
Last two seems ok. Also you can use a high starch content rice as vialone nano
There are several ways to “cream” risotto, but this is helpful. [https://youtu.be/ANZTOPW_j7k?si=V0zaKG2J_3bzvVPW](https://youtu.be/ANZTOPW_j7k?si=V0zaKG2J_3bzvVPW)
How much are you stirring? You want to stir enough to keep the rice from burning on the bottom of the pot, but at the same time you don’t want to stir too much. I’ve found that the sweet spot is 3-4 big stirs every few minutes. If you stir too often, too much air will be incorporated and make it significantly less creamy.
3 and 4 seem to be too creamy IMO
Don’t wash the rice. You want that starch. Cook it low and slow after you’ve burned the wine off. I use a tonne of butter rather than olive oil. Last of all, the cheese and butter you add at the end should visibly change the consistency.
Number 2 isn’t a mile off by any means.
Mate It seems fine to be honest, well done. Does it do the “weave” when you stir it into the pan?
Edit: sorry I thought 3 was yours, look at this video (not entirely , the end) https://youtu.be/XtdMYCW95YQ?si=_G3PFE-Uq8_25Gu9
Also depends on the rice you use
Parmesan cheese . A lot of parmesan cheese.
https://m.youtube.com/watch?v=ANZTOPW_j7k
3 and 4 look good tbh.
You just need to add a little more liquid than you think at the end. It will continue cooking and absorbing the liquid. So if it looks right when u take it off, it will be dry by the time you eat it. It should look JUST a little bit soupy when you take it out of the pan.
Are you washing the rice, and are you stirring?