Why is my risotto not soft throughout?

[Batsypatsy]

A new favourite in our house is risotto. However, no matter how much liquid I use or how long I cook it I always find some bits of rice are still a bit hard.

What am I doing wrong?

Ok, thanks. I'll go back to the frying pan and stir lots. I'll also find a recipe and weigh my rice and measure the stock instead of just chucking it in

If you don't have wine in, you can use white wine vinegar. Just add a splash and cook for 20 seconds before you start adding the stock.
You can also make risotto in the microwave. In a large bowl, soften your onions in butter oil for 1-2 minutes (put cling film over the bowl. Add your rice then give it another blast for 1 minute, add wine/vinegar and stock and cook for 6 minutes. Give it a stir and do another 4-6 minutes.
Much easier than slaving over a pan that needs constant stirring. But obviously not the purist's method!

Thanks why I gave up making it. I never ever got it right unless I oven baked it and even then it needed way linger and way more liquid

Ooh I didn't know you could make it in the microwave .. I might have to try that!

Are you using Arborio rice? That's what risotto needs.

Try using an ordinary saucepan, I use a stockpot normally. Otherwise I don't see how it can go wrong, it's pretty forgiving but takes longer than you think I find (longer than recipes say) perhaps because in Britain we like our rice softer

This is how I makes my dh mushroom risotto:-

Chop an onion, couple sticks celery and a couple of cloves of garlic.

Soften in a mix of melted butter @ olive oil. About 10 mins or so.

Add your rice and ensure all the grains get a coating of oil. Stir for a minute or too.

Add stock a bit at a time, stir. Let simmer very gently. When absorbed, add more and repeat.

Whilst doing that fry off some mushrooms in butter & oil for 10/15 mins until shrunk and intensified in flavour.

When risotto soft and cooked through stir through mushrooms and grated Parmesan to taste.

I do this in a deep straight sided frying pan.

Yes I'm using arborio rice.

So how much rice to stock?

Thanks, I'll try making it in my non stick saucepan.

@Batsypatsy , I just have a saucepan with about a litre (ish) going on a low heat and n the hob next to the one I'm using for the risotto. Each batch of risotto seems to need a slightly different amount. If it looks like there isn't enough stock, I cheat by adding hot water to the stock saucepan. And then ladle it in as and when.

I don't measure stock/rice. Just keep adding stock and stirring until it's absorbed and the rice is just cooked,just taste a bit to test.

I know you're meant to stir constantly but I don't, I just stir for a minute each time I add stock then leave it and stir the next time I add it on e it's absorbed. There are oven risotto recipes which are worth googling.

The rule for boiled rice that doesn't become a sticky clumpy mess is don't stir. Because the stirring breaks down the rice and releases starch into the water.

That's exactly what you WANT to do with risotto, it's what makes it creamy. It needs plenty of tlc and near constant stirring. Fry the rice on properly high heat first, stirring vigorously so it doesn't stick/burn (should be hot enough that leaving it to sit for a minute will cause it to stick). Ladle in stock, first ladle full should make a proper sizzling noise and boil off almost instantly. Keep going a ladle full at a time stirring constantly and not adding more stock until the last lot is all absorbed.

And yes, use a proper saucepan not a wok. A wok is completely the wrong shape for risotto.

I’m in the don’t stir it camp too. Stir every time you a ladle full of hot stock and every few minutes when you check the stock absorption. It should be bubbling away. As long as you crack the rice before adding stock then it will break down. A non stick wide pan will still work as you should always have enough stock in there to stop it sticking.

I do this one
www.bbcgoodfood.com/recipes/2818/ovenbaked-risotto-

in this sort of dish
www.tesco.com/groceries/en-GB/products/295157370?sc_cmp=ppcGHS+-+Grocery+-+Repeat+&+DSPX+%7C+Shopping+GSC+%7C+Lapsed+%7C+All+ProductsR+%26+DS:+Non-Food:+Home+%26+Entertainment:+Home+%26+EntertainmentPRODUCT_GROUP295157370*&ds_rl=1116019&ds_rl=1116322&ds_rl=1116019&gclid=EAIaIQobChMIpvW7kc6U4wIVguFRCh2wUwb1EAkYCCABEgJvX_D_BwE&gclsrc=aw.ds

Not a frying pan, a proper deep saucepan.

I suppose you just need to use a wider pan, and cook longer adding more stock.

Also, after it’s cooked add the grated parmesan, if using, and butter, cover, leave for 5 min and then stir quite vigorously.

I also cook the mushrooms separately and add at the end.

Some truffles oil with it it great.

And I stir quite a lot. Makes it creamier and more evenly cooked.

Update .. I've been making the risotto in a large non stick saucepan and stirring all the time and the rice is much softer, creamier and evenly cooked. Thanks for all the tips

Yay.

If you don't have white wine, Tesco do some white wine stock pots that I use.

Thanks. I actually bought a small bottle of white wine