Risotto is made with short, plump rice such as arborio. The rice is cooked in butter or oil with onion, then warm broth is added a ladle at a time. As you stir, the rice releases starch and makes its own creamy sauce.

Pilaf is steamed and left alone, while risotto needs your attention at the stove. It is softer and more saucy than fried rice or biryani. Mushrooms, peas, lemon, and cheese are all lovely stirred in.

Questions folks ask

What rice is best for risotto?

Arborio is the most common. Carnaroli and other short-grain rices also work.

Do I have to use wine?

No. You can leave it out and add a little extra broth with a squeeze of lemon.

Why is my risotto gummy?

It may be overcooked or have sat too long. Stop cooking when the rice is tender with a slight bite, and serve it promptly.

Kitchen tips

Keep your broth warm in a small pot beside the rice.
Add broth a ladle at a time and stir often.
Do not rinse the rice. The starch makes it creamy.
Taste for tenderness with a little bite left in the center.
Serve right away, since risotto thickens as it sits.