Chef Lidia gives us this advice on making perfect risotto:
Choose a pot that is heavy on the bottom and not too deep; about 12-inches wide for good evaporation.
Select a short grain, starchy rice, such as Italian Arborio. This is critical if you want creamy risotto.
Risotto needs a lot of liquid. Lidia chooses wine as the first liquid to be added because the first liquid will be absorbed by the rice and the high acidity balances the starch and adds great flavor to the risotto. The stock should complement the filling; fish stock for seafood or light chicken stock for vegetables. Make sure you
Risotto with Shrimp
To make the risotto you must first toast the rice to seal the starch and ensure it is released slowly. The liquid is added slowly so that the starch will release gradually to create creaminess. If you add all the liquid at once, you will not have proper creaminess.
Risotto can be very loose, or a little dry when finished; whichever you prefer. Add desired fillings during the last stage of cooking.
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