Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Hot stock is key to creamy risotto

Fine Cooking Issue 26
Photo: Mark Ferri
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

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.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.