The One Tip That Will Make You More Confident When Cooking Risotto — Tips from The Kitchn

This post was originally published on this site

Perhaps the trickiest thing about risotto is knowing when it’s done. Like pasta, you want to cook the rice to al dente — it should be cooked through but still have just the slightest bite to it. How do you know when risotto is cooked to that stage?

There are visual cues — the risotto should be creamy but not thick, rolling back after you run a spoon through the pan — and you can of course taste it, but the visual cues can be hard to read if you haven’t made a lot of risotto before. And you might not want to keep grabbing forkfuls of rice throughout the cooking process!

Luckily, there’s one other great indicator for doneness: the smear test.


Leave a Reply