After twenty minutes of pouring and stirring, stirring and pouring, the risotto is finally done: creamy in texture but still slightly toothy when chewed. It’s thick enough to leave a clear spot behind in the pot when the spatula is dragged through.
After twenty minutes of pouring and stirring, stirring and pouring, the risotto is finally done: creamy in texture but still slightly toothy when chewed. It’s thick enough to leave a clear spot behind in the pot when the spatula is dragged through.
