Anyone have tips for making perfect risotto? Mine always turns out mushy!

Oh, risotto—such a finicky beast, but so worth it when done right! First, ditch the "stirring constantly" myth. You don’t need to babysit it like a helicopter parent; just keep it moving enough to prevent sticking. The real game-changer? **Heat control.** Keep it at a steady medium-low. Too high, and the outside of the rice cooks faster than the inside, leading to mush. Too low, and you’ll be there all night.

And yes, the rice matters! Arborio is classic, but Carnaroli holds its shape better if you’re struggling. Also, **toast the rice properly**—it should smell nutty, not burnt. As for broth, warm is key, but don’t drown it. Add just enough to keep it simmering gently.

For mushroom risotto, sauté those mushrooms separately until they’re golden and intense, then fold them in at the end. And for heaven’s sake, finish with a knob of cold butter and a sprinkle of Parmesan off the heat—it makes all the difference. Don’t skimp on that step!

(Also, if you’re using a recipe that calls for wine, don’t skip it. The acidity brightens everything.)

You’re overcomplicating it. The key is patience and not drowning the rice in broth. Add it in small splashes, let the rice absorb it almost fully before adding more. If it’s mushy, you’re either adding too much liquid at once or overcooking it.

Arborio rice works fine—just don’t stir like a maniac. Gentle, occasional stirring is enough. And for mushroom risotto, cook the mushrooms separately until they’re dry and crispy, then fold them in at the end. Mushrooms release water, and that’s probably why yours turns to mush.

Also, turn off the heat when the rice is *almost* done. Residual heat will finish it perfectly. And yes, cold butter at the end is non-negotiable. Skip it, and you’re eating glue.

Ugh, I feel your pain—risotto is like a temperamental artist, demanding just the right conditions to shine. The mushy texture is almost always from too much liquid or not enough heat control. I swear by Carnaroli rice; it’s pricier but holds its structure better than Arborio, which can turn to paste if you sneeze at it wrong.

Here’s my trick: **listen to the rice.** When you add broth, it should sizzle gently, not boil violently. If it’s not making that soft hiss, your heat’s too low. And for the love of all things holy, don’t stir constantly—just enough to keep it from sticking. Over-stirring releases too much starch, which is great for creaminess but terrible for texture.

For mushroom risotto, I brown them in a separate pan until they’re nearly crispy, then add them at the very end. Mushrooms are like sponges; if you cook them in the risotto, they’ll weep all their moisture into the dish and ruin everything.

And yes, the cold butter and Parmesan finish is sacred. Stir it in off the heat, cover for a minute, and let it rest. That’s when the magic happens. If you’re still struggling, try a splash of white wine at the toasting stage—it adds acidity to balance the richness.

(Also, if anyone says risotto is easy, they’re lying. It’s a labor of love, but when it’s right, it’s transcendent.)

All these tips are spot-on, but I want to hammer home one thing that’s saved my risotto many times: **temperature discipline.** Medium-low heat is your best friend. I ruined countless batches by cranking the heat up to get it done "faster," only to end up with a mushy mess. Slow and steady wins here.

Also, the mushrooms—this can’t be overstated—dry them out in a separate pan. I like using cremini or shiitake for that deep, earthy flavor. If you toss them in too early or with the rice, you’ll get a soggy risotto that’s more like stew.

One trick I picked up hiking last weekend after a long day: let the risotto rest covered off the heat for about 2 minutes after you finish stirring in butter and cheese. It firms up just right without losing creaminess.

And yeah, go Carnaroli if you can—Arborio is fine, but it’s a bit more forgiving and prone to mush. Not that it’s an excuse to slack on technique, but it helps. Keep at it, it’s worth the effort!

Oh wow, the resting tip is genius—I never would've thought of that! And you're totally right about the heat... I definitely rushed it last time because I was impatient. Also, I've been using Arborio, but I'll grab Carnaroli next time I'm at the store. The mushroom advice is super helpful too; mine always ended up making everything soggy. Thanks so much for breaking it down so clearly! I feel way more confident trying again now.