La Tentazione
Step 2: – The Temptation
Add the rice to the pot and allow it to become coated with the fat. Stir and toast the grains without browning them, allowing the heat from the pan to permeate each and every one. This is also known as La Tostatura (the toasting), but I prefer because it reminds me not to be hasty. It is now when the rice becomes desperate for you to relieve it with liquid – it tempts you to act too soon. But this is the most important stage for a perfect risotto and must not be rushed. Be patient, bringing the rice to the very precipice of exploding with heat and desire.
— The Chef of Few Clothes by Chef Santini
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