Thanks so much for the advice. I guess heating is a MUST. Hahaha. Now I know where I went wrong! I’ll definitely let you know what happens. :D

A friend just bakes hers and places everything in the oven, no laddling, no stirring needed. If it is still watery in the end she just cooks it on the stove top on low heat.

1. Check that your arborio, carnaoli or vialano nano rice is fresh and not expired. Older rice, poorer results.

2. Use a heavy enamel coated pot such as a Le Cresuet or other brand, but a light aluminum pot is less desirable.

3. You must use a medium heat, not too hot to steam off the liquid immediately, but not too low that it takes too long to cook.

4. The stock you use MUST be heated up to just below the boiling point. I repeat, the stock MUST be heated up. I think this was the main issue with your 50 minute attempt. If the stock is cool or cold, then the rice will take much longer to cook and it will ave difficulty absorbing the stock. I keep the stock in a pot hot on the next burner at the stove so I ladle directly from the pot of stock to the pot with the rice. Check your preferred recipe for proportion of stock to dry rice… prepare a little extra stock in case you need it, based on the feel of the dish…

5. Contrary to popular lore, you don’t need to stir risotto CONSTANTLY. Particularly in the early stages, I often rest but I make sure that the rice does not stick to the sides or bottom of the pan.

6. Also, the rice continues to cook a bit once you take it off the heat, so remove it a little al dente, and don’t forget the butter to silken it up a bit.

7. Max cooking time in my experience is 30 minutes.

8. Cheese should only be added when the rice is off the heat, typically at the table if you serve it immediately. But some folks add it in the last few seconds of cooking.

9. Some folks like their risotto a little soupy or creamier than the one in the photo here… the one in the photo is a bit dryish by the time I took the photo.

Good luck with the weekend attempt, and let me know if it still doesn’t work…

Marketman

I have a question. I tried to make Risotto with Porcini mushrooms. However, it took 50 minutes for the rice to be al dente! I don’t know why this is! Is the heat of the pan too hot? (thus evaporating too much liquid, leaving the rice with little to cook with?) Is it because I didn’t keep my stock heated (it seems to be important, why is that?). I’m cooking risotto this weekend, and I’m desperate. Although the risotto was fine after 50 MINUTES, I don’t want to stir over a hot stove for such a long time. Please help a struggling home cook. :)