Q&A for How to Make Risotto

This isn't a good idea because rinsing will wash away the starch that gives risotto its creaminess. Instead, be sure to buy a quality brand of arborio rice that will already have ensured any foreign objects have been removed.

No, short- or long-grained rice won't work for risotto, nor will sushi rice. You need to get the right rice for making risotto. Most commonly, this rice is arborio rice but if you can get hold of carnaroli rice, this is even more ideal for making risotto than arborio rice. But don't worry, arborio, which is more widely available, will do the job nicely.

If the rice turns black, it is no longer good because it has been burnt. You'll need to remove it and start again if that happens. Rice used for making risotto should only need to be toasted for 1 minute or less. Don't toast it for any longer than that.

No, in fact constantly stirring the risotto can overwork the rice and spoil the creamy texture. Stir it about every 30 to 60 seconds, keeping an eye to see that it has sufficient liquid and is bubbling along gently so the rice can move around on its own. Use a thick based pan, as this helps to prevent burning.

Yes, you can buy it at most grocery stores or online and have it shipped to you.

Yes, it's very simple to double the recipe. However, don't double the cooking time. Instead, pay close attention to the cooking process and intuit when the risotto is ready; it will usually be just a little longer than a smaller amount, but not double the time.