Hello one and all! Cooking question once again.
Who here makes a killer risotto?
When adding the stock a ladel at a time, should I be stirring? I'm getting conflicting reports from cook books. Should I just add, give a quick stir then leave it? If I do this does it not stick to the bottom of the pan? Does it need to be a on a really low heat?
Or should I add stock and stir constantly until the liquid has been absorbed? If i do this does it not make the risotto very nice?
Please help. I've never made one before and the pressure is on.
Also, a little tip for those who make/like risotto. I stole this from Masterchef - The Professionals...add a slice of Brie on top of the risotto and allow it to slowly melt into the risotto. Wow-wee.