Yield: 1 info
Start with a high-quality, medium-grain white rice and a flavorful stock. Superfine arborio is preferred, but any kind of arborio rice is good.
For a standard risotto, the rice is sauted in a generous amount of fat to seal the grains and keep them separate. If you want to adapt a risotto recipe you like to make it low fat, cook the grains in a small amount of fat. The grains won't be as well sealed and therefore will absorb a larger amount of stock ÄÄ so be sure to increase the stock by at least one cup.
Food and Wine March 1995
Submitted By CAROLYN SHAW OF 3615/50 On 02-21-95