6x facts, myths and top tips about risotto

Many people don’t dare cook risotto as a simple weekday dish because it comes with all kinds of rumours like ‘a hassle, complicated’ and so on. What a shame! It’s so delicious. And with the information below firmly in mind, I’m sure you’ll soon be standing there, completely zen, stirring away in a pan like that.

Because once you’ve got the following myths, facts and top tip figured out, you’re only one mouse click away from the extensive guide on how to make the best risotto step by step. And believe us, you want that!

Myth 1: It’s a hassle

Yes, if you’re competing on MasterChef or something and nervous sweat is pouring from your forehead while the seconds tick away on the clock, you can probably think of ten things that are less annoying than having to stay by a pan like that. But if you’re simply at home and have twenty minutes, a little wine, some music on, then isn’t it wonderfully meditative to stir a pan like that for a while?! It’s not difficult, moving your arm back and forth, and the ingredients? The simpler, the better.

Myth 2: It has to contain wine

Not at all. Stock alone is fantastic, especially when it doesn’t come from a cube. Simple, we said, right? Yes, stock from the butcher or poultry specialist is ideal! So even if you don’t drink alcohol or you’re cooking for children, nothing is stopping you anymore.

Fact 1: Risotto rice is always easy to find

If you really want to go all out, Vialone nano is an incredibly good rice for making risotto, but it probably won’t be available at your local supermarket. (That’s why we’re happy to recommend Italian wholesaler Appetito in Amsterdam, where private customers can now order too!) But carnaroli is easier to find, and arborio even more so. I’ve even made it once with brown rice (round grain, obviously) (don’t let Emma hear that) and although you probably can’t call it risotto anymore, it was delicious. Lovely and earthy and nutty, with mushrooms and rocket and mountains of Parmesan…

Fact 2: There is a ranking when it comes to suitable pans

Of course you can make risotto in a saucepan with a sturdy base. Or in a heavy Creuset, or another fancy Dutch oven, but however great those pans are, a sauté pan really is best. Not too tall, so you can stir easily, but with upright sides so everything doesn’t slosh over the edge.

Fact 3: You don’t always have to follow a recipe

We have plenty of great risotto recipes here on the site, but you can think of making risotto more as a technique. Just as at some point you know how to cook pasta. Once you understand the ratios, the process and the cooking time, you can start riffing from there with whatever ingredients you like. But the basic version is incredibly simple, and with a truckload of Parmesan and a generous twist of black pepper, you’re basically done.

Bonus tip: draw a line through it

This tip helps you see when the risotto is ready, and it looks super professional. Use a wooden spatula to draw a line through the centre of the risotto in the pan. If the risotto slowly flows back towards the centre and fills the line again, it’s ready. Yes, and of course you still need to taste it. But this way you don’t have to chew on an undercooked, hot grain every time while waiting for beautiful al dente risotto.

Tutto bene? Get to work!

Also read:

• Which rice goes with which dish?
• FavorFlav guide: Italian charcuterie
• 4 rice fails and how to fix them