I learnt from my grandmother, she moved here from Italy when she was in her 40s!
#1 thing drilled into my head was - Start with a hot pot!
She/I start with the olive oil & onion...I was taught never to brown them, only cook until clear. When clear, add your garlic, salt and aborio. Stir that for a minute or 2 until the rice starts to clear.
Add very hot/ boiling stock, (I usually go with chicken!) a little at the time, just enough to cover the rice basically, stir and then continue covering the ice with stock as needed, stirring only when you add stock. Trick is not to let the rice 'dry' before you add more stock! You can turn the heat down to a medium simmer after the first lot of stock.
When the rice is almost done..add in your pre cooked meat & veggies.
I never add butter or cream to finish
I'm a ladle at a time/hot stock kind of girl. I make risotto regularly, and this is the method I always go back to. I learnt the hard way to let the rice cook out a bit before you deglaze with wine, then add stock, it makes a massive difference
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