There’s a debate going on over at The Kitchn and it’s of the non-political variety. The pressing issue at hand: is it really necessary to warm your broth when making risotto? Traditional methods call for pre-warmed broth to be incrementally ladled into rice until you reach a creamy, al dente consistency. Some claim that skipping the broth-warming step doesn’t have an impact on the final product, while others swear it makes all the difference.
Read on for the findings, and get in on the debate -- what’s your stance on broth temperature when making risotto?
Making the Best Risotto: Do You Really Need to Warm the Broth? from The Kitchn
Photos by Emma Christensen