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?