Risotto techniques

Making risotto involves slowly cooking Arborio rice by adding hot broth gradually, allowing the rice to absorb the liquid and release its starch. Start by sautéing onions or garlic, then toast the rice briefly. Add a splash of wine if desired, and let it evaporate. Ladle in warm broth one cup at a time, stirring gently but continuously, allowing each addition to absorb before adding more. This process creates a creamy texture. Finish by stirring in butter and cheese for richness. The key is patience, constant gentle stirring, and adding broth steadily to achieve a creamy, al dente result.