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Hot stock is key to creamy risotto

Fine Cooking Issue 26
Photo: Mark Ferri
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What sets risotto apart from all other rice dishes is that it’s not just rice mixed with other ingredients, but a perfect marriage of the two. Hot stock serves as a melding agent, releasing the rice’s starch and making it creamy. The stock must be simmering, because its heat ensures even, continuous, and thorough cooking. Make sure to use aromatic, unsalted stock that’s not too concentrated—if it’s too flavorful, it will overpower the risotto.

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