Risotto Tips and Strategies

• Risotto is a dish that requires patience. You need to have a half hour to devote to the cooking. Tender love and care is the name of the game. You must constantly stir risotto. I prefer using a heavy duty heat resistant spatula rather than a wooden spoon. I find the spatula allows me to scrap the sides of the pot better.
• Always use stock when making risotto. Many recipes call for water. If you use water, your finished product will be bland! The qualities of store bought stocks have come a long way, but nothing compares to a good homemade stock. Store bought stocks are too high in salt and lack a depth of flavor. I strongly urge you to make your own stock. I will be posting in the future on how to make a great dark chicken stock.
• Make sure the stock is at a slow boil before adding it to the rice. You need to add hot liquid to encourage the starch to come out of the rice.
• A heavy bottom pot is key in the cooking of risotto. You don't want the rice to scorch on the bottom. A stainless steel or copper pot with an aluminum core that distributes heat evenly is preferable.
• Make sure you mince the onion and garlic if using finely and evenly. You want to sweat the onion and garlic slowly so that it is soft. If you don't sweat the onion and garlic long enough, it will be crunchy in the final product. I try to mince the onion and garlic no larger than the dry rice itself.
• Make sure you get a good toast on the rice before hitting it with the wine. This is key in starting the starch releasing process. Turn the heat down if you need to. You don't want to burn the rice! The trick is to find the right balance between heat and stirring. You want the rice to just barely catch on the bottom of the pan but not stick. I toast the rice until there is just a tiny white dot in the middle of each grain. As the rice cooks, you will notice the color change.
• After toasting the rice, I add a generous amount of dry white wine. Make sure you use a wine that you would enjoy drinking as well. Since you are essentially cooking out the alcohol and magnifying the flavor of the wine you want a wine you enjoy.
• Risotto is dish that needs to be served and eaten right away, as it cools it thickens up. One