Risotto rice is absorbent, round-grain rice. Like all other rice risotto rice also comes in grades. For best results always use the best rice when cooking risotto. The heat should be medium – do not use too high heat because then the liquid evaporates too quickly and the rice does not absorb the liquid and refrain from using low heat because then the rice becomes soggy. It best to use a pan with a heavy base for even distribution of heat. Add seasoning while still cooking and not at the end, so that the rice absorbs the seasoning. Each type of rice absorbs liquid differently. The amount of liquid and duration of cooking will differ accordingly. Use your judgment to produce risotto that is al dente. Scroll below to see the nutrients and calories in Risotto.
