Ingredients

• 8 cups chicken broth.
• 1/2 cup finely chopped onion.
• 1/4 cup olive oil.
• 3 cups arborio rice.
• 2 garlic cloves, minced.
• 1 cup dry white wine or water.
• 1/2 cup shredded Parmesan cheese.
• 1/4 teaspoon salt.

And they did use the starchy short grain rice called Arborio. I love this rice. And do not wash it you want the starchy. Result this is coated with a layer of starch around the kernel of the rice.

A hint of wine is often added after the rice to deglaze the pan, but the real star of risotto is the broth. While constantly stirring the rice, warm broth is added in, one ladle-full at a time. Over time, the rice absorbs the broth, releases its starches, softens, and creates that signature velvety texture.

What is Risotto Made of? Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such Italian Arborio, Carnaroli, or Vialone Nano rice. This special kind of rice can absorb quite a bit of liquid without becoming mushy.

Add a sprinkle of salt and pepper along with a couple of crushed cloves of garlic. Once you start cooking the risotto. It's really important to have your stock gently boiling away.

Risotto is made with short-grain rice varieties, which tend to be high in starch and create that sticky, creamy texture you're looking for in risotto. The two most common varieties used for risotto are carnaroli and arborio.

Risotto is defined as a northern Italian rice dish cooked and stirred with broth until it reaches a creamy consistency. At its most classic and introductory level risotto is simple - some butter, onions, maybe wine, short- or medium-grain rice, and broth, finished with Parmesan. It is elegant without being complex.

A classic risotto is a rich, creamy dish with nearly a porridge-like consistency, yet each grain of rice retains a distinct bite. In Italian risotto, the rice is parched as in the pilaf method, but the liquid is added and absorbed gradually while the grain is stirred almost constantly.

Risotto (/rɪˈzɒtoʊ/ riz-OT-oh, Italian: [riˈzɔtto, -ˈsɔt-]; from riso meaning "rice") is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables.

Risotto is a creamy rice dish made with a type of rice called arborio. The superfino rice variety comes from the Arborio region of Italy and is known to contain higher levels of amylopectin starch.

Risotto (/rɪˈzɒtoʊ/ riz-OT-oh, Italian: [riˈzɔtto, -ˈsɔt-]; from riso meaning "rice") is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano cheese.