Comments by "John h Palmer" (@johnhpalmer6098) on "You don't need to stir risotto (much)" video.

  1. I actually didn't mind that effort, but then again, I enjoy the actions cooking provides and of course, the end result too. That said, it is good to know you don't have to stir it all the time to get the same results.
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  2. Adam may be a day late as Kenji Lopez-Alt already discovered this back in 2020 when he researched this for Serious Eats. Conclusion, rinse the rice in the broth, swishing with your fingers or a whisk, , then strain out, reserving the now starched broth, toast the rice until lightly golden, then add the garlic/shallot to the pan, stir until fragrant (1 minute), then add the now starched chicken broth (stirring to mix in the starch that's settled) into pan, yes, pan, he used a 12" skillet, not your normal tall pot, like the typical 4Qt or so sized soup pot, shake the pan to get an even layer across the bottom, add the broth, bring to a boil, then reduce to its lowest setting, covered for 10 minutes, stir, then cover again for the final 10 minutes, then add in the cream and give it a good stir, rice is done. Read it here, and the recipe is there too. https://www.seriouseats.com/how-to-make-perfect-risotto-recipe
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