Ingredients: Rice

Ingredients: Rice

Tips for cooking risotto: 1. always use warm stock. keep stock simmering as you add it to your risotto. using cold stock will interfere with the cooking process. stock to rice ratio: approx. 4 cups stock to 1 cup rice. 2. stir, stir, stir. stir often, but not constantly, to release the grains' natural starches. 3. add stock slowly, one ladle at a time. once liquid has been absorbed, add another. 4. don't overcook. as with pasta, the aim is for an al dente bite - tender but firm. the texture of the overall dish should be creamy, not mushy or gluey. once cook, serve it up immediately! 5. the right tools for the job. a wide, low saucepan with a heavy bottom ensures even cooking and ideal space for evaporating liquids. we also recommend a wooden spoon for stirring. 6. save add-ins for the end. cook and season ingredients separately from your risotto and stir in during at the last 5 min. of cooking. 7. finish it off right! remove from the stove to add butter and cheese. one more ladle of broth may be needed to keep the creamy consistency.

Tips for cooking risotto: 1. always use warm stock. keep stock simmering as you add it to your risotto. using cold stock will interfere with the cooking process. stock to rice ratio: approx. 4 cups stock to 1 cup rice. 2. stir, stir, stir. stir often, but not constantly, to release the grains' natural starches. 3. add stock slowly, one ladle at a time. once liquid has been absorbed, add another. 4. don't overcook. as with pasta, the aim is for an al dente bite - tender but firm. the texture of the overall dish should be creamy, not mushy or gluey. once cook, serve it up immediately! 5. the right tools for the job. a wide, low saucepan with a heavy bottom ensures even cooking and ideal space for evaporating liquids. we also recommend a wooden spoon for stirring. 6. save add-ins for the end. cook and season ingredients separately from your risotto and stir in during at the last 5 min. of cooking. 7. finish it off right! remove from the stove to add butter and cheese. one more ladle of broth may be needed to keep the creamy consistency.