Stir in a ladle full of the warm broth and cook, stirring, until most of the liquid has been absorbed by the rice, 2 to 3 minutes.

Add the strained wine and all but 1/2 cup of the reserved stock (keep aside the 1/2 cup for finishing the risotto), stir the pot well, cover, and lower the heat as far as possible.

If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed. 8.

Similar to other cooking spoons, the spoon boasts a long, slender handle and a rounded bowl. However, what makes the risotto spoon unique is that its bowl has an especially large and hollow center.

Stir the risotto (with a wooden spoon) constantly from this point on. After the liquid is completely absorbed, add another ladle or so of broth, until the rice is well covered.

Add the pasta and cook, stirring occasionally, for 8 to 10 minutes, or according to package directions, or until the pasta is tender but still has some bite. Drain into a colander but do not rinse.

Atika Khan / TOI Most Searched Products / Sep 28, 2020, 15:07 IST Share + Small Medium Large Follow us ...