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Risotto problem

cucuzza Apr 25, 2010 04:46 PM

I've attempted a fairly standard wild mushroom risotto recipe a few times now, and although the flavor is good, I hven't been able to achieve that wonderful creamy texture that I've had in restaurants. I use the aborio rice, my own homemade chicken stock, white wine, and parmigiano-reggiano. The rice comes out very firm (more than al dente) and and doesn't seem to have fluffed up.

Am I not toasting the rice long enough, cooking over too low a temperature, etc., etc. Any help or advice will certainly be appeciated.

  1. jfood Apr 27, 2010 01:27 PM

    jfood does not think there is enough info to give an answer. how did you make it, step by step.

    1 Reply
    1. re: jfood
      cucuzza Apr 30, 2010 11:26 AM

      Thanks for your reply Jfood ----- I think the above responders answered my question ----- stock nit hot enough!

    2. l
      Lenox637 Apr 27, 2010 12:17 PM

      Patience is my key ingredient. It usually takes me 35 minutes to make risotto using 1 1/2 cups dried rice. Sometimes it takes almost 45 minutes for me.

      1. b
        benoit48 Apr 26, 2010 06:28 PM

        Sounds to me like a combination of not enough stock and not cooking it long enough. If the rice is not cooked enough, the starch will not leave the grain and enter the liquid, same problem if you don't have enough stock to begin with.

        Try keeping a pot of hot broth on the stove next to your risotto and adding a good ladle-full every few minutes during cooking until you have the texture that you want (aka ignore the time on the box of arborio). Good luck!

        1 Reply
        1. re: benoit48
          MCFAC Apr 26, 2010 06:44 PM

          Agree with Benoit48, that's the right technique. It takes attention and patience but it's really pretty easy if you follow that advice. After the rice is the right texture you can always add a little extra cheese, like mascarpone, or cream to up the creaminess.

        2. monavano Apr 25, 2010 06:53 PM

          I was never impressed with my risotto until I switched from arborio rice to carnaroli* rice. Big difference; al dente, creamy and didn't clump into a wad.
          You didn't mention if you are adding hot stock, but do that if you aren't already.
          *vialone nano is another option for rice.

          1 Reply
          1. re: monavano
            WCchopper Apr 27, 2010 01:59 AM

            i agree. Carnaroli has always worked better for me.

          2. j
            jaykayen Apr 25, 2010 05:33 PM

            Add more water and keep cooking until slightly al dente. Start tasting 15 minutes after you first add water.

            1. thew Apr 25, 2010 05:02 PM

              sounds like not enough stock

              1. n
                normalheightsfoodie Apr 25, 2010 04:51 PM

                Are you adding enough white wine before the stock, maybe you also need a bit more stock?

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