Easy Tips To Make Risotto

Risotto, a classic dish of Northern Italy, is a creamy melding of rice, stock and butter.

It is also the topic of The Early Show's "Five-Minute Cooking School."

Working in the kitchen at Williams-Sonoma flagship store in New York's Columbus Circle, chef Tori Ritchie show that this classic Italian dish is easy to prepare at home.

Versatility: This may be served as a first course, main course, or side dish and embellished with meat, seafood, cheese, or vegetables. The best- known version of this dish is Risotto a la Milanese, with saffron and Parmagiano Reggiano cheese. Click here to get the recipe.

Type of Rice: Arborio rice, which is a stubby, short-grain, polished rice grown in Italy's Po valley, is perfect for risotto. Its particular starch composition makes it the preferred rice. This short grain rice is also good for dishes that are expected to absorb the flavor of the liquid in the recipe.

Cooking Tips: The following are basic tips to keep in mind:

• It is a gradual process. The key to this dish is to stir it often while preparing it, says Ritchie. Risottos take more careful cooking than other rice dishes. The liquid is usually added gradually as the dish is cooking on the stove.
• Risotto rice should be cooked al dente. The rice should be slightly moist and never sticky; each grain should be separate.
• Never wash the arborio rice. Every bit of arborio's starch helps make risotto creamy.
• Add hot stock, not cold, to the rice during the cooking process. Adding cold broth to hot rice results in a hard, uncooked kernel in the center of the grain.
• Keep the broth simmering slowly while you add it to the rice. This helps maintain a constant cooking temperature.