How much liquid do you put in risotto rice?

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.

The Finish: Risotto is special because the rice gives up some of its starch to make the dish so creamy. Adding butter and parmesan helps but it's actually the stirring itself that knocks some of that starch off the grains.

The key is to spread the rice out into a thin, uniform layer so that it cools rapidly and evenly. Giving it a few gentle stirs as it starts to cool can hasten the process. *If you're cooking your risotto in a pressure cooker, just cut the cooking time down by about 25%, and leave out the last spoonful of liquid.

Arborio riceRisotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called Arborio rice. A properly cooked risotto should form a soft, creamy mound on a dinner plate.

Risotto contains carbohydrates, but some recipes are high in saturated fat because of the cheese and butter that is used to prepare it. It can also be high in sodium. Adding vegetables and a lean protein helps to give risotto a more balanced nutritional profile..

try cooking it a bit longer before adding the liquid. This helps get the rice cooking earlier and helps it absorb enough liquid. Also note that risotto is supposed to keep a bit of an "al dente" feel to it. If you cook it to mush, it's overdone..