Risotto: Wine and Broth

Now that the shallots and rice have been incorporated into the risotto, Giuliana adds the wine and then begins adding broth one ladleful at a time. As she gently simmers the broth, Giuliana dispels the myth that risotto needs to be stirred constantly. It only takes about fifteen minutes from the time you start adding broth until the risotto is finished, and Giuliana shows us how to tell when the dish has reached the perfect stage known as ‘al onde e al dente.’

Arborio rice, a key ingredient in risotto, is available from DeLallo.

Want to try making another authentic Italian recipe? You’ll love the Pesto series!