What method is typically used to prepare risotto?

The preparation of risotto primarily involves the method of stirring and gradually adding broth. This technique is essential for achieving the creamy texture that risotto is known for. When cooking risotto, short-grain rice, such as Arborio or Carnaroli, is first sautéed in fat, often with onions and garlic, which helps to build flavor.

As the rice begins to toast, broth is gradually added in increments. This allows the rice to absorb the liquid slowly, releasing its starch. Stirring continuously encourages even cooking and helps to create the characteristic creamy consistency of risotto, as the released starches emulsify with the broth. This gradual process is critical; it ensures that the rice remains al dente while developing a rich, velvety sauce.

Other cooking methods listed, such as boiling and draining, baking in the oven, or steaming, do not facilitate the same absorption and starch release process, which are pivotal for creating the authentic texture and flavor of risotto. Thus, the method of stirring and gradually adding broth is not only traditional but also the most effective for preparing this classic Italian dish.