Quick answer
Fine sea salt added gradually during cooking is best for risotto. Finish with Maldon or fleur de sel for texture at the plate.
Key takeaways
- Fine sea salt added gradually during cooking is best for risotto. Finish with Maldon or fleur de sel for texture at the plate.
- Fine sea salt dissolves into broth and starch without gritty bites. You can adjust seasoning as the rice absorbs liquid. Flake salt at the end adds crunch against creamy rice.
- Lightly salt the soffritto, then season again each time you add warm broth. Taste before the final mantecatura. Scatter a few flakes on top when you add parmesan.
- Risotto concentrates flavor as liquid reduces.
- Creamy risotto benefits from a few Maldon or fleur de sel flakes on top.
Season gradually during cooking with fine sea salt. Finish with Maldon or Fleur de Sel for texture.
Our Recommendation
Best choice
sea-salt
Fine sea salt dissolves into broth and starch without gritty bites. You can adjust seasoning as the rice absorbs liquid. Flake salt at the end adds crunch against creamy rice.
Learn more about Sea Salt →Seasoning in Stages
Risotto concentrates flavor as liquid reduces. Add fine sea salt in small amounts with each ladle of broth. If the broth is already salty, hold back on early seasoning.
Starting Broth Salinity
Taste your stock before cooking. Homemade chicken or vegetable stock may need salt. Commercial stock can be salty already. Match your salt additions to the base.
Finishing with Flake Salt
Creamy risotto benefits from a few Maldon or fleur de sel flakes on top. The crystals give contrast to rich, buttery rice. Mushroom and seafood risottos especially shine with this finish.
Balancing Salt and Cheese
Parmesan adds salinity. Reduce added salt if you finish with a lot of cheese. Taste after mantecatura before adding a final pinch.
Technique & Tips
Lightly salt the soffritto, then season again each time you add warm broth. Taste before the final mantecatura. Scatter a few flakes on top when you add parmesan.