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Learn the basics for making the perfect risotto. Risotto is all about deglazing. Warm stock/broth is added – one ladleful at a time – to simmering Arborio rice until each chubby grain softens into creamy bliss. Arborio rice has a higher starch content than regular rice. The starch combines with the stock/broth to give risotto → Hungry for more? 
There’s a certain charm that comes with leaning over a simmering pot, stirring it tenderly with a wooden spoon. In the days before nearly every kitchen had an electric hand- or stand mixer, wooden spoons were the tool of choice for combining ingredients. Wooden spoons are great for cooking because they don’t conduct heat, so → Hungry for more? 
Deglazing is not as difficult as it sounds and no, it doesn’t involve hardwood floors. Deglazing means adding a liquid to a pan and using a wooden spoon or a plastic or silicone spatula to scrape up any browned bits of food stuck to the bottom. As you’re cooking, especially if you’re sautéing, it’s inevitable → Hungry for more? |
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 I'm Chef Danielle, cooking instructor, food stylist and food writer. I'm teaching you the tips, tools and techniques you need to make cooking simple. I'll bring out your inner chef and introduce you to the kitchen!
You can cook!         |
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