Risotto Goodness
I made a really good risotto tonight for dinner. My first time making risotto (but not my first time eating it!). The taste was great, and there will be pictures... however I have a question.
Is the arborio rice supposed to be a little hard, or did I not let it cook long enough? The recipe I used called for 2 cups of rice and 7 cups of liquid (6 of chicken stock, 1 of wine), and to add it gradually, allowing the rice to absorb the liquid before adding more. Before adding the liquid I cooked the rice briefly in a mixture of butter and onions that were sweated. Once the rice was a little transparent, I started adding the liquid. And while it was really tasty, I just want to know if the rice should be mushy or a little bit hard.
Anyone have any ideas?
Is the arborio rice supposed to be a little hard, or did I not let it cook long enough? The recipe I used called for 2 cups of rice and 7 cups of liquid (6 of chicken stock, 1 of wine), and to add it gradually, allowing the rice to absorb the liquid before adding more. Before adding the liquid I cooked the rice briefly in a mixture of butter and onions that were sweated. Once the rice was a little transparent, I started adding the liquid. And while it was really tasty, I just want to know if the rice should be mushy or a little bit hard.
Anyone have any ideas?