Cooking risotto demands precision to avoid a stodgy texture, but one simple addition transforms it into a creamy, airy delight. Food experts highlight whipped double cream as the key ingredient for achieving a lighter result without compromising richness.
The Technique for Perfect Risotto
Whip half a cup (about 120ml) of double cream to stiff peaks. Gently fold it into the cooked risotto at the very end. This method introduces air bubbles that lighten the dish.
Renowned chefs Thomas Keller and Kenji López-Alt endorse folding whipped heavy cream into risotto for superior creaminess.
“It’s lush, it’s light,” notes food editor Francesca. “I would expect heavy cream added to risotto that’s already pretty rich to make it even more rich. It’s actually kind of light and fluffy. That’s very good.”
Use about half a cup of whipped double cream per cup of risotto rice. Taste and adjust seasoning afterward, as the cream can dilute flavors.
The Science Explained
Whipping cream incorporates significant air, creating a fluffy texture. Folding it into risotto loosens the mixture and distributes those air bubbles, yielding a lighter, more luxurious consistency. This upgrade elevates the traditional recipe while keeping it indulgent.
One cook suggests trying crème fraîche as an alternative for similar results.
