There’s nothing better in the rice world than a plate filled with creamy risotto. There are many steps to making it just right, and if at first you don’t succeed, try, try again, says Daniel Mancini, Italian cooking expert and co-founder of Mama Mancini’s meatballs.
The biggest mistake one can make is leaving the risotto while it’s cooking.
“It’s going to take around 20 to 25 minutes, and that’s 20 to 25 minutes of constant stirring and never leaving the pot,” he says. “If you leave the risotto, it will not come out right.”
He suggests using the other hand for holding a glass of wine to “enjoy the risotto process.”
Mancini says he has gone through a lot of trial and error to perfecting risotto.