Making risotto creamy is all about technique! Here's the secret sauce

 

Making risotto creamy is all about technique! Here's the secret sauce:

1. Use the right rice: Arborio, Carnaroli, or Vialone Nano are best because they’re super starchy.

2. Warm your broth: Keep your broth warm in a separate pot so you’re not shocking the rice with cold liquid.

3. Add broth gradually: Add one ladle at a time, stirring gently and constantly — this massages the starch out of the rice, making it naturally creamy.

4. Stir often, but not aggressively: You want movement without beating it up.

5. Finish strong: Once the rice is al dente and looks saucy, turn off the heat and stir in cold butter and a handful of grated Parmesan (this is called mantecatura in Italy). It’s the final touch that makes it luscious.