Why do I need more time and liquid than my risotto recipe calls for?
Whenever I make a risotto, I always find that I need about 50% more liquid and 50% more cooking time than my recipe suggests. I recently made a Jamie Oliver risotto that called for 1 cup arborio, 2 cups chicken stock, and 20 minutes. I used more like 3 1/2 cups of stock and it took a good 30 minutes. My stock is heated in a separate sauce pan, and I add it a little at a time (although probably more than a ladle, maybe two?). I stir frequently but not constantly (probably once a minute). I consistently seem to have this issue regardless of the recipe source.
Am I do something wrong? Or is this a case of a recipe playing it on the safe side?
Best Answer
It doesn't sound like you're doing anything wrong. I've found risotto to be one of those recipes that can vary up to 50% (usually less) from what the author calls for and still turn out great. I've even used recipes that call for "2-4" cups of broth. You may be overcooking it though, the rice should be al dente. It's not uncommon for people to overcook this until you have a mushy risotto.
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Why do you have to add liquid slowly to risotto?
By slowly adding stock, you allow the rice to bump up against each other, creating that creamy starch. Wait until the rice absorbs all the stock to add some more. And keep in mind the ratio--about 4 cups of stock for every cup of arborio rice.What happens if you put too much liquid in risotto?
Nothing bad will happen, but it will just be rice rather than risotto. The whole point of a risotto is that by adding liquid gradually - about a ladle at a time, rather than a teaspoon - you draw the starch out of the rice and it makes the risotto creamy and unctuous.How much liquid should be in a risotto?
What is this? Servings: When it comes to servings, a good rule of thumb with risotto is a ratio of 3:1. That would be 3 cups liquid for 1 cup of rice. If you use this rule the risotto will be perfect every time because once all the liquid is absorbed this is the indication that the rice is done.Can you add more liquid to risotto?
Using a wide, shallow skillet allows for more even cooking of the rice. It also lets you add all the liquid at one time, and you only have to stir the rice once.More answers regarding why do I need more time and liquid than my risotto recipe calls for?
Answer 2
I used to have this problem as well, until I started following the 'rules' a bit closer, and added my liquid in smaller batches with more stirring. Are you making it with small batches and continual stirring?
Answer 3
I live at 7500' and have noticed it requires approx 50% more broth and time than the recipe on the back of the bag of arborio rice calls for. This is due mainly to the fact that the boiling point is affected greatly by air pressure, so the higher above sea level you are, the lower the boiling point. For me it is around 198 degrees. Thats 14 degrees less than what the recipe is written for so you can see how it will take considerably longer to cook therefor requiring considerably more broth.
You can figure out the boiling point for your elevation using this chart:
Answer 4
It could also have to do with the age of your rice -- older rice will take more liquid and more time to cook.
Answer 5
I find that I typically need about 3:1 ratio of liquid to arborio rice. There are other varieties of rice (carnaroli for example) that may need slightly different ratios, but the best thing to do is have a little more liquid than you will need and then just keep going until the rice is perfect and serve immediately.
Answer 6
Since most of the liquid loss is evaporation, maybe it's simply that you're cooking it a little hotter than the recipe writers do.
Answer 7
The recipe I use calls for 4 cups of stock to 1 cup of rice, and I have liquid leftover if I do it right. So it might be the case that the ratio you are using is a bit tight.
My risotto is always tasty and has proper texture, so more broth doesn't seem to hurt things.
Answer 8
The whole point of a good risotto is to put as much flavor into the rice as possible. Don't worry about doing better than the recipe writers.
I find that if you stir more you need less liquid, but also you damage more grains, which is bad for the texture. Just take the time you need and you're better off.
Answer 9
Rices tend to take longer to cook at higher altitudes and need a bit more liquid... It can be something as simple as the recipe was written from someone cooking at sea-level, and you are at a higher elevation. Just use the extra liquid and cook to the proper texture.
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