David's Bella Risotto
Use beef base for red meats and chicken base for white meats.
Base is so much better than bouillon or broth for this dish. But, yes you can substitute bullion for the base. One Bouillon cube per cup of water.
When done, Risotto is creamy, not dry or wet. If too wet cook a bit longer. Be careful not to over cook, it will be mushy. Too dry add more stock.
How to Make David's Bella Risotto
- After the previous 1 cup of base has been absorbed, test the rice for doneness. Continue to add 1/2 - 1/3 cup of base at a time until desired texture is reached. Test texture after every time the previous base is added and absorbed. Every time you add the base you need to allow it time to absorb into the rice. This is a must so you don't have soggy Risotto. The texture should be creamy and not al dente.