How do you make creamy risotto?

Chef's answer
First, short-grain rice is a must, because it has a higher starch content. As you stir, the constant friction releases starch into the stock, which thickens into the creamy sauce that coats the rice. "Carnaroli!" Tony Mantuano, chef of Spiaggia in Chicago, swears is the only choice of rice for risotto.
Frequently asked Questions 🎓
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Yes, you can freeze this Chicken Tortellini Soup WITHOUT the tortellini. Most soups that are not cream-based freeze well but soups with pasta in them do not. ... Freezing will stall the process a bit but when defrosted and reheated the pasta basically turns into mush..
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With these 5 hacks, you'll be enjoying velvety delicious and 100% whole food plant-based dishes in no time.
  • Add blended avocado.
  • Whip up an easy cashew-based sauce.
  • Swap out cheese for white beans and nutritional yeast.
  • Use up the coconut milk in your pantry.
  • Blend potatoes for creamy soups.
    • More items....
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    Directions
  • Place the potatoes and water in a saucepan.
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    Saute garlic in some butter until fragrant. Drain potatoes and add in the hot milk, cooked garlic, remaining butter and sour cream. Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. You can also use an electric hand mixer beaters to ensure a smoother consistency.
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    Rinsing rice with water Just like sushi, risotto needs to retain its sticky consistency. Washing the rice strips off the starch that's the key element to maintaining that classic creamy texture.
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    First, short-grain rice is a must, because it has a higher starch content. As you stir, the constant friction releases starch into the stock, which thickens into the creamy sauce that coats the rice. "Carnaroli!" Tony Mantuano, chef of Spiaggia in Chicago, swears is the only choice of rice for risotto.
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    Ingredients
  • 1.1 litres (2 pints) organic stock (chicken, fish or vegetable, as appropriate)
  • 1 large onion.
  • 2 cloves of garlic.
  • 4 or 5 sticks of celery.
  • 70 g butter , plus 1 extra knob for frying.
  • 400 g risotto rice.
  • 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine.
  • 115 g Parmesan cheese.
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    A few more cooking questions 📍

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