# Risotto Newbie... tricks, tips, and recipes, please **URL:** \ **Category:** Cafe Society\ **Created:** [February 19, 2009, 9:56pm UTC](https://boards.straightdope.com/t/risotto-newbie-tricks-tips-and-recipes-please/486616 "2009-02-19T21:56:18Z")\ **Posts on this page:** 2\ **Page:** 2
**Author:** ![Superfluous\_Parentheses](https://avatars.discourse-cdn.com/v4/letter/s/8edcca/32.png) [@Superfluous\_Parentheses](https://boards.straightdope.com/u/Superfluous_Parentheses)\ **Post date:** [February 20, 2009, 3:26pm UTC](https://boards.straightdope.com/t/risotto-newbie-tricks-tips-and-recipes-please/486616/21 "2009-02-20T15:26:59Z")
> [@levdrakon](#): > > Make your broth and keep it hot the whole time. Not boiling, but very near simmering. Hey! Where are going??? You come back here! You aren’t going anywhere for 20 minutes. Period. Stir, stir, stir. That’s what you’re doing for the next 20 minutes. Don’t think you can go run & check the message boards. You can’t. Not with risotto. This exactly. Add the broth one ladle at a time each time the risotto is drying up, and **keep stirring**. I have experimented with different temperatures & volumes of broth to avoid the adding/stirring and it never works well. Stir regularly, it’s the only way to make a good risotto. I keep risotto simple. Fry a small finely chopped onion until soft, add rice, stir well, start adding the broth and keep stirring. In the mean time fry some mushrooms and grate some parmezan to add to the risotto at the end. ---
**Author:** ![mlerose](https://avatars.discourse-cdn.com/v4/letter/m/43a26b/32.png) [@mlerose](https://boards.straightdope.com/u/mlerose)\ **Post date:** [February 20, 2009, 8:41pm UTC](https://boards.straightdope.com/t/risotto-newbie-tricks-tips-and-recipes-please/486616/22 "2009-02-20T20:41:15Z")
Also remembered that \*\*The Superhero \*\*uses a wok for the exact reason mentioned by **Sleel**. [Previous page](https://boards.straightdope.com/t/risotto-newbie-tricks-tips-and-recipes-please/486616.md?page=1)