31 December 2009
"Tony, you see, insisted that it was the mantecare—a vigorous, final beating-in of butter—that was the essential part of risotto-making. The mantecare guaranteed an immaculate, homogenous mass of rice, broth, cheese (if appropriate) and butter. Skipping it, he said, was the reason why many risotti miserably fail, with the rice falling out of suspension and ending up surrounded by a pool of seeping broth."
Read the rest here.
Use carnaroli instead of arborio, it yields a creamier, much more luxuriant risotto.
Don't get lost.