Type of Rice
Risotto is a creamy rice dish that uses a short grain rice called Arborio rice. This fat-kernelled rice is cooked much differently than other rices in that the liquid is added in parts rather than adding it all at once and left with the rice to steam or simmer until tender. The kernels of risotto rice are done while the kernels are still firm rather than completely soft and mushy.

Arborio Rice Image courtesy Flickr.com: User Lec.	Risotto Rice Close Up Image courtesy Flickr.com: User Quinn Anya.

Liquids
Chicken broth and vegetable broths are primarily used as the liquid in making risotto. Other broths can be used, and sometimes added in parts for additional flavoring such as regular or fortified wines. Vegetarian risotto will use a well-flavored vegetable broth. Chicken stock is used for both seafood risottos (like sautéed shrimp) and chicken risottos. The rice needs about 3 to 3 1/2 times as much liquid as the amount of rice. For example, an 8-oz. Portion of risotto rice will need about 24 oz. of liquid, or more if a slightly creamier and softer risotto is desired.

Generally, the liquid is simmered or brought to a boil before being used and kept warm during cooking. This will let the risotto cook evenly without letting the temperature go down in the pan and the pan will keep up the simmering temperature. It is best to have a small saucepan of broth on the stove on the back burner while the risotto cooks on the front burner set to a slow simmer or even kept warm after it has been brought to a simmer. Then, just ladle in the stock as it is needed as the liquid evaporates into the rice. A kitchen helper: a 2-oz ladle. It is small enough to fit inside a small saucepan and can easily measure 6 to 8-oz. portions of hot broth easily into the risotto.

Heating stock for risotto. Image courtesy Flickr.com: User Reivax.

Cooking Methods
Risotto is made by sautéing onions or other aromatics in a little oil or butter until tender or softened, then the rice is stirred in and sautéed a bit. Aromatics can include onions, mushrooms, garlic or others. About one third of the liquid is added into the rice and it is simmered until the rice has absorbed all the liquid. Once the liquid is absorbed, add about another third portion of the hot stock into the rice. Simmer, stirring occasionally until the rice has absorbed all that liquid. Add in the final liquid. Once the final amount of liquid has been absorbed, check the consistency of the risotto. The risotto should be a little firm to the bite yet tender, but not completely soft as the rice shouldn't be like a paste when served.

Adding Hot Stock to Risotto. Image courtesy Flickr.com: User Dutchgrub.

Additions or Stir-Ins
Risotto is a fabulous way to use up leftovers. Sautéed or grilled vegetables, chicken breast, shrimp or other leftovers are great stirred into the end when the risotto is finished. Fresh grated parmesan cheese and whole butter often enriches risotto dishes after it is finished cooking. Just a couple tablespoons of cheese and a pat or two of softened butter is all that is needed for the finished dish.

Image of Risotto Dish from Author, Renee Shelton.

Recipes

Parmesan Risotto with Sautéed Asparagus and Mushrooms, from Renee Shelton on Suite101.