What kind of risotto is on hells kitchen

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Quick Links. It's enough to stop the rice from sticking to the bottom of the pan and will also agitate the rice enough to produce starch. This is what gives risotto its hallmark creamy texture. When making risotto you're told to add the liquid to the rice a ladle full at a time. So why can't you just save time and pour it in all in one go? Because the rice will end up boiled, instead - and nothing like risotto rice should be! By adding the liquid a bit at a time, and allowing it to be absorbed before adding more, you are helping to create that fabulous creamy texture a good risotto should have.

Be sure to pay special attention to the guidelines at the end of the recipe that tell you how the rice should look when its cooked. Continue Reading. You may like. Wusthof vs. Zwilling J. Henckels Comparison Which is Best? Click to comment.