Rating: 4.0/5. From 13 votes.
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3 replies
  1. Dennis
    Dennis says:

    A couple of things: Italian risotto is never, repeat never, al dente. The texture in fact should be almost “soupy,” and it takes much more than 15 minutes. Also, please do not use broth cubes of any kind, it is mostly sodium. If you can’t prepare homemade broth, buy some of the quite acceptable boxed ones.

  2. Riccardo
    Riccardo says:

    In Italy we always cook risotto al dente, with the rice still offering resistance to the bite. In northern Italy the overall texture of it is more fluid, or as they say all’onda (it means wavy but definitely not “soupy”) whereas in Tuscany we prefer it more creamy. Cooking times varies according to the kind of rice but is usually around 15-20 minutes. (18-20 minutes for Carnaroli and 16-17 minutes for Arborio, for instance) and risotto should be eaten at once otherwise it will become too dry and soft. We always use organic vegetable bouillon in our stock, that has no salt added (salt is 0,5%).

  3. Julie
    Julie says:

    Duuuuuuuude. This risotto is the bomb. I was making it as an experiment–I want to get more into cooking and this recipe is similar to one in a favorite book of mine. It turned out MUCH better than I expected, especially for my first time. Excelllent.

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