stirring constantly?
People have been saying and writing about it for years
now. I’m strongly convinced that the myth only exists
because of Italian grandmothers who used risotto as an
excuse to keep an unnecessary kitchen helper occupied for
half an hour or to escape from the rest of the family for a
while. That said, I still had a ton of risotto questions left
unanswered, so I decided to test just about every aspect of
risotto I could think of to separate fact from fiction.
Which type of rice is best? How often do you really need
to stir? Is toasting the rice necessary? And what about
finishing the risotto with cream? So many questions, so
many grains of rice, so little time. Let’s get right to it, shall
we?
Rice Advice