Star chef Mario Batali explains how to cook risotto like a pro.
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[SOUND] So, we're gonna add about a cup and a
half of that and then we're gonna do the traditional
risotto step, which is to say that we wanna just
cover it. The reason that you cook risotto in this
way is that you want it to be almost on
the edge of that evaporative point where the grain is
now sucking for air at the very top of it.
And what that does is that gives it. That ability
to pull in more, it becomes more porous and it
absorbs more of that flavor, more of that liquid. It
will also go over that way, so you have to
be very careful because as you're doing this, it has
a tendency if you're not careful at the end to
leave too much liquid in there and then you feel
you have to cook it out to get the right
texture. So it's better to have a little too little.
Then a little too much. Because by the time it's
absolutely perfect, you gotta take it off the heat or
you'll destroy it. [BLANK_AUDIO]