RISOTTO

A test kitchen mentor—and a slow-it-down mentality—taught me how to make classic creamy risotto. Follow this step-by-step guide for stirring up an umami-packed version.

- CAITLYN DIIMIG

MY FIRST TIME ATTEMPTING TO COOK RISOTTO WAS IN A PROFESSIONAL TEST KITCHEN.

I went through multiple rounds of testing, several pounds of rice, and far too many ladles of broth before I finally achieved the just-right texture. I was embarrassed that it took me so long to get it right. But Pam, my veteran colleague, shrugged and smiled her reassurance, reminding me that was the point of a test kitchen, after all. Once I nailed the technique, I realized this intimidating Italian dish was really quite simple, but even seemingly unimportant steps should not be modified (admittedly, it’s in my nature as an editor to streamline). But therein lies the beauty of traditional risotto. There’s no point in looking for a viral hack to speed it up. Instead, relax and embrace the recipe as it was intended. Let’s break the method down with a five-star recipe.

TOOLS

Medium saucepan, large deep skillet, ladle, wooden spoon, and cheese grater or Microplane

WARM BROTH

Keep the broth at a gentle simmer (A). Warm broth helps coax the starches out of the rice grains, contributing to the final creamy texture. Cold broth may slow the cooking of individual grains, which can result in uneven texture. Boiling-hot broth cooks the grains too quickly and doesn’t give them time to release their starch.

SEAR MUSHROOMS

Caramelize the mushrooms for deep flavor (B). After searing, you can stir. Remove the mushrooms and cook the shallots and toast the rice after all liquid from mushrooms has evaporated. Any free liquid will interfere with toasting the rice.