Two everyday kitchen ingredients could be the key to achieving the perfect texture in risotto, according to a top chef. The creamy Italian rice dish, once considered an afterthought, is experiencing a revival as restaurants place it prominently on menus.
The Secret to Perfect Risotto Texture
As reported by Allrecipes, risotto is typically made with high-starch rice varieties such as vialone nano, arborio, or carnaroli. The traditional recipe includes onion or shallot, white wine, stock, and vegetables or mushrooms. However, the final step is crucial.
In The Times, Giulia Crouch noted that carnaroli is the rice favoured by most top chefs. She consulted chefs for their guidance on crafting the ideal risotto. Their suggestions included cooking the base slowly, toasting the rice, using good-quality stock, stirring regularly, and removing it from the heat just before you think it is ready.
The Essential Final Step
Massimo Pasquarelli, executive chef at Il Gattopardo in Mayfair and Dubai, highlighted a particular step towards the end of the cooking process as essential. Giulia explains: 'Massimo Pasquarelli says adding fat such as butter and Parmesan at the end of cooking is essential. In Italian, this process is known as mantecatura. It allows the butter and cheese to emulsify with the starchy broth and gives the dish its perfect texture and shine.'
This follows the Express's Isobel Pankhurst attempting Nigella Lawson's cheddar cheese risotto, despite initial doubts about the pairing. Nigella acknowledged on her website that the recipe might seem odd to Italians but maintained the dish works beautifully. Isobel wrote: 'While I do love risotto and pretty much all cheese, I was rather sceptical of this combination, and had the recipe been created by someone else, I may well have just continued strolling, but I'd probably trust Nigella with my life, so why not with my risotto too? My trust did not prove misplaced, and the risotto was truly delicious, although there was one more rather unusual ingredient to add alongside the cheddar cheese - Dijon mustard. Yet another ingredient I was rather unsure about, but with such a small quantity, it added to the dish's flavour without being overpowering.'
Another Chef's Twist
Michelin-starred chef Marcus Wareing, known for MasterChef: The Professionals and formerly Gordon Ramsay's sous chef, also shared his interpretation of the dish on the BBC Food website. His version includes pea and goat's cheese. He explained: 'A warm risotto is lovely on a cold day - and rice and peas is a nutritious combo too. If you're not a fan of goat's cheese, then swap it for another type. This is designed to be a low-cost recipe.'
