2 Responses

• As a longtime amateur risotto-maker, I have a few observations to make. First, the ratio of liquid to Arborio rice seems very low in the above recipe. I would recommend four or five cups of stock to one cup of rice. The entire goal of risotto is to achieve a creamy texture, this requires that the rice be fully-cooked and saturated with liquid so that all the starch is exuded. It is the starch, relentlessly stirred with the broth, that gives the creamy texture.
  Second, I consider risotto to be a wonderful dish to serve while entertaining. One cup of arborio rice makes an enormous amount of risotto; if used as a side dish, it will easily serve six people. And at the beginning of dinner party while the host or hostess is still busy in kitchen, inevitably some guest will hang around the kitchen disturbing to the concentration of the cook. Put the intruders to work stirring the risotto! Let them know that an inferior product will result if they stop stirring for even a moment.

• Risotto is one of the most perfect foods in existance. A really good combo? To the above recipe, add a cup of raw diced (small) ripe mango just before serving. I’m serius. It’s really tasty.
  Incidentally, diced mango can be added to guacumole too with really decent results.