Risotto technique

Using long-grain rice — it doesn't have enough surface starch to create the emulsion. Adding cold stock — temperature shock stops starch release dead. Adding too much stock at once — the rice swims instead of absorbing, the starch dilutes instead of concentrating. Under-stirring — the mechanical action is what releases surface starch into the liquid. Without it, you get rice in broth, not risotto. Over-stirring — constant aggressive stirring can break grains. Moderate, frequent stirring is correct. Skipping the mantecatura — without it, the risotto tastes flat, looks dull, and lacks the glossy creaminess. Adding cream — a properly made risotto needs no cream. Cream masks the rice flavour and the delicate emulsion. Cooking until mushy — if you can't feel any texture in the centre of a grain, you've gone too far. Letting it sit after cooking — risotto waits for no one. From mantecatura to plate to mouth should be under 2 minutes. After 5 minutes it thickens to cement.