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PSA: Stirring risotto non-stop for half an hour is worth it for the creamy texture!
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jenniferr897mo ago
Actually see this with a lot of simple things. Good bread needs time to rise, a stew gets better the longer it simmers. The extra effort always shows in the final result.
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tyler5027mo ago
Same with chili, jenniferr89, it really does get better overnight.
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hart.taylor7mo ago
Last week on Chef Carlo's YouTube channel, he made risotto without stirring it once. That got me thinking about all the times I've stood over a pot for ages. My arm starts to hurt after like ten minutes, no joke. And you know what, the risotto still turns out pretty good even if I step away to check my phone. Sure, constant stirring might make it a bit creamier, but is that tiny difference worth the hassle? Cooking rules often seem like they're just there to make us work harder.
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