Why is the roasting of rice the secret that changes every risotto?

Roasting the rice is the crucial first step in the preparation of risotto. It consists of heating the grains for a few minutes before deglazing with wine, to seal their starch and prepare them for even cooking. It can be done in two ways: in fat (such as oil or butter), often together with onion or shallots, or dry, putting the rice directly into the hot pan without seasoning.

1. Seals the starch within the grain

Roasting locks the starch into the rice, preventing it from dispersing immediately into the broth and ensuring a gradual release during cooking.

2. Ensures even cooking

Roasted rice absorbs liquids consistently, cooking evenly from the first grain to the last.

3. Avoids the "mush" effect

Without roasting, the grains tend to flake, giving the risotto a soft and unappealing texture.

4. Promotes the natural creaminess of risotto

By releasing starch in a controlled manner, roasting helps achieve the typical creaminess of risotto, without the need for cream or thickeners.

5. Gives a unique aroma

Especially if it occurs dry in the first few seconds, roasting releases a delicate aroma of hazelnut or toasted bread, which enriches the dish.

To get the full benefits of roasting, it is important to follow a few technical tricks:

• Choose a thick-bottomed saucepan: avoid pans that are too thin: they distribute the heat poorly and you risk burning the rice.
• Heat the bottom well: it should already be hot (without smoking!) before adding the rice.
• Toast for 2-3 minutes: turn often, until the grains become translucent and slightly "vitrified."
• Listen and smell: the rice will begin to "crackle" slightly and give off a faint, cereal- or hazelnut-like scent.
• Add wine or broth immediately afterwards: toasting stops with the nuance: usually add dry white wine and then continue with hot broth.

Even an act as simple as toasting rice can hide pitfalls. Here's what not to do:

• Toast it over too high a heat: you risk burning it outside and leaving it raw inside.
• Toast it too long: the grains become hard and don't absorb the broth well.
• Toast it in unsuitable pots: such as nonstick pans that are too light.
• Use too much fat: it smothers the roasting and covers the flavors.

1. Toast "dry" for first 30 seconds, then add fat.
2. Deglaze casserole with cold wine, to stop roasting abruptly.
3. Toast also with chopped onion, to add background flavors (careful not to burn it!).