BRB, making risotto with this advice.
But what about enjoying it fresh?
Make enough for leftovers!
Noam Galai/WireImage/Getty Images
We agree with Joan here.
Salt the rice while it’s cooking on the stove.
“Now you’re salting the rice, not the risotto,” Tucci explained with his mom agreeing.
With the addition of cheese, the risotto should be salty enough once ready.
Add in your broth a little at a time.
Once the white wine is cooked down, it is time to add in the broth.
If you’re unsure of what kind of broth to use, it really depends on your taste.
Whatever you have on handreduced-sodium chicken broth, beef broth, no-chicken broth or vegetable brothshould do the trick.
Cover the risotto once off the heat.
Tucci throws in butter and cheese to melt on top while the risotto cools down.
Once it’s cool, it’s ready to enjoy!
Check out some of our own favorite risotto recipes to get started, like ourBasic RisottoorChicken & Mushroom Risotto.
