![]() ![]() The finished texture should be more of a liquid than a solid. You may not need all of the hot water, but err on the side of soup rather than sludge. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. It should take 2–3 minutes for each addition to be absorbed if things are moving faster than this, reduce heat to medium-low. Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–30 minutes. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Step 3Īdd rice and stir well to coat with oil. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.) Taste onion if it’s still firm at all, add another splash of water and continue cooking until meltingly soft. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Bring to a very bare simmer over medium heat. salt and 10 cups water in a medium stockpot. ![]()
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