PSA: Stirring risotto non-stop for half an hour is worth it for the creamy texture!

3 comments

3 Comments

Actually see this with a lot of simple things. Good bread needs time to rise, a stew gets better the longer it simmers. The extra effort always shows in the final result.

tyler5022d ago

Same with chili, jenniferr89, it really does get better overnight.

hart.taylor2d ago

Last week on Chef Carlo's YouTube channel, he made risotto without stirring it once. That got me thinking about all the times I've stood over a pot for ages. My arm starts to hurt after like ten minutes, no joke. And you know what, the risotto still turns out pretty good even if I step away to check my phone. Sure, constant stirring might make it a bit creamier, but is that tiny difference worth the hassle? Cooking rules often seem like they're just there to make us work harder.