The Food Lab: Better Home Cooking Through Science

Cooking risotto in a wide skillet lets you get away with minimal stirring. ...

I could then thin out the sauce to the desired consistency with the remaining liquid, boiling it hard for ...

Don’t let the butter burn before toasting your rice. I’ve always understood that the point of toasting ...

to help develop flavor. By adding the dried grains of rice to a pan of hot butter and olive oil, you devel ...

flavor. On the other, you’ve got rice with great nutty, toasty flavor but relatively little creaminess. The quest ...

Reserving the excess starch before toasting. I ran my rice grains under a cold tap in a metal strainer, ...

To test this, I cooked another batch of risotto, this time first dumping the raw rice into a bo ...

BASIC ALMOST-NO- STIR RISOTTO NOTE: I prefer Carnaroli rice for its slightly longer grains and firme ...

Combine the rice and chicken stock in a large bowl. Agitate the rice with your fingers or a ...

TOMATOES AND FETA Stir 2 cups halved cherry tomatoes and 3 ounces feta crumbled, into the risotto j ...

SPRING VEGETABLE RISOTTO As partners in crime, asparagus and risotto give Pinky and The Brain a run ...

earthiness than its colored counterparts. I blanch my asparagus in the same water I blanch my fava ...

Other than cooking the rice until it’s nice and creamy, all that’s left is to sauté your reconstitut ...

1½ cups (about 13½ ounces) risotto-style rice (see Note, here) ¼ cup extra-virgin olive oil 2 medium clov ...

Agitate the rice with your fingers or a whisk to release the starch. Pour into a fine-mesh strainer ...

vegetables, mushrooms, parsley, and lemon zest and juice. Season to taste with salt and pepper. Add wat ...

GREEN RISOTTO WITH MUSHROOMS Often I’ll finish my risotto with a bit of whipped cream to lighten it and add ...

SERVES 4 TO 6 ½ cup loosely packed fresh parsley leaves ¼ cup loosely packed fresh tarragon leaves 6 cups ...

2 tablespoons canola or vegetable oil 8 ounces mixed wild mushrooms, such as trumpet royale, chanterelle, ...

Add all but 1½ cups of the stock to the skillet. Stir the rice once, cover, and reduce the heat ...