Wine-wise, most risottos use the cool, dry whites of the north-east, although the Eataly cooking method mentions red – which is confusing, given that the ingredients list specifies white. I decide to give red a try anyway, on the basis that it might help with the colour of the dish, but the acidity of white proves more pleasing and you can drink the rest of the bottle with dinner. The rice An authentically designed risotto spoon is one of the most important tools when it comes to making delicious Italian risotto. Handmade in Lancaster, PA, our risotto spoons feature a large hole in the middle of the spoon. This is important when making risotto to allow some of the rice to pass through the spoon when cooking. Gently stirring your rice with a risotto spoon keeps the delicate grains from breaking apart and creating a mushy texture. Known as a “girariso” in Italian, this kitchen tool is a staple in northern Italy where local Nonne (grandmothers) whip up delicious risotto for family and friends. These spoons, though used for serving, are not as big as ladles and do not have round bowls, so they are not ideal for serving liquid dishes. Salad Spoons This stage is called the ‘mantecare.’ The mantecare is a whisking process, where the butter and cheese are stirred vigorously into the rice. The fats from the butter and cheese blend with the starch from the rice to create the perfect creamy texture. Key tips for the perfect risotto It is made of stainless steel and has a nice weight to it and, although the handle is short, it sits comfortably in your hand. But it is the spoon itself which gives the beauty – it has an elongated sensuous curve to it, and a generous surface area to scoop an exact portion of creamy risotto, perfectly cooked “all'onda”, like Delia’s classic risotto Milanese. I now find myself making excuses to cook risotto all the time for the sheer pleasure of using it.

This is a ceramic spoon type, and if you don’t already own one, then the most likely place you will have seen one of these before is at an oriental restaurant. These spoons have short handles that often have a hook shape at the end so that they can rest on the rim of a bowl without falling in. The bowl portion of these spoons is quite large and deep compared to the rest of the spoon. Wooden spoons are commonly used in baking. They have long handles and fairly flat paddles with an oval-shaped shallow bowl that makes them ideal for mixing ingredients together in a large bowl. These wooden utensils are also very versatile and can be used in a variety of ways when cooking and preparing food. For example, for mixing casseroles or stews. In a pinch, you can also use your wooden spoon for other jobs, such as serving mashed potatoes or mixing salad. The bowl is small to ensure it is suitable for fitting inside the egg, and the handle is short. Most people who enjoy eating this type of egg will typically use a teaspoon for this job, but if you buy an egg gift set, then you can expect it to include an egg cup and an egg spoon. Chinese SpoonPoole’s recipe includes fennel and celery, too, which are nice additions without being essential to the success of the dish. The same goes for Aikens’s thyme and bay leaf, although I like his lemon zest, which I will be using to finish the dish. To finish

Risotto is made with stubby, short-grain rices, not any old pearl barley, spelt or bulgar wheat grains, much less orzo pasta. Serving spoons are like a large version of a tablespoon. They have an oversized, usually oval-shaped bowl and are attached to a long handle. They are most often used during dinner parties where there is a meal in the center of the table for people to help themselves to. For example, during Thanksgiving, you might have a serving spoon in a large bowl of mashed potato so that people can add their own required amount to their plate. Sicilian cannoli – if you’ve never tried a cannoli, you haven’t lived! For those with a sweet tooth, this Sicilian classic dessert is unforgettable The risotto spoon can be used for a variety of other dishes, too. It works wonderfully with polenta, rich sauces and of course other rice dishes like paella and one-pot curries.A teaspoon looks like a miniature version of a tablespoon, and like a tablespoon, teaspoons are multi-purpose utensils that are commonly found in basic cutlery sets. Teaspoons are ideal for adding sugar to tea or coffee, as well as stirring a variety of hot drinks. We’re using the classic Jamie Oliver risotto bianco recipe, to demonstrate the simple tips that will take your dish to the next level. Find the full recipe here. Still, doing it the traditional way is a safe bet for a delicious risotto: the rice grains all cook evenly and you don't walk away leaving it to burn or turn stodgy. But if you’re feeling experimental or if you’re in a rush, then give the no-stir method a try and see which you prefer. These need to be small to ensure that they can get to the bottom of an angled glass and scoop out the last remnants of the dessert. They also have a long handle to ensure the spoon doesn’t get lost in the tall serving glass. Salt Spoon

Wooden spoon – if you haven’t got a trusty wooden spoon to stir things up, now’s the perfect excuse to get one Pointing out that the child has ‘big kid’ cutlery can help in trying to encourage them to feed themselves and aiding in them learning more independence for when they attend preschool or school. These types of spoons will usually still have a plastic handle, which is chunky to ensure a good grip and also to reduce the chance of the spoon being used to poke anyone in the eye.

Salt Spoon

These spoons are used for eating soups and broths or for serving sauces. They can also be used in the serving and eating of rice or main meal components. Soup Spoon A dessert spoon, as you would assume, is designed to be used when eating dessert. The bowl portion of this type of spoon has a slightly more pointed tip than a teaspoon or tablespoon. This is to aid the user in slicing their dessert. For example, if it is cheesecake or pie. Cooking spoons with silicone heads are tough and long-lasting. Silicone is very heat-resistant and does not become deformed even under extremely high temperatures. Silicone spoons are sturdy, easy to clean and dishwasher-safe. What’s more, they can be used in pots and pans with bases which are particularly susceptible to damage. The long handle is designed as such so that the spoon doesn’t sink underneath the liquid, and therefore the person using it is able to keep their hand dry. Iced teas are typically served in tall glasses, and in a restaurant, you may also be given an iced tea spoon in your glass so that you’re able to continue mixing and stirring. Sundae Spoon This reasonably-priced solid beechwood spoon is 14 inches long, so it’s great for deep pots or stir-frying at high temperatures. The rounded handle has a hole for hanging and a silicone inset for a comfortable, no-slip grip. We thought both the silicone grip and the pre-oiled beechwood felt quite smooth, which was good because it felt more natural to hold the spoon partway down the grip area, settling partly on the wood and partly on the silicone.

Never wash your rice beforehand as this removes the starch, which is what helps give risotto its smooth texture.A well-equipped kitchen is never without a cooking spoon. This handy kitchen utensil can be used to stir dishes such as soups and stews to ensure they cook through evenly and the long handle reduces the risk of burning. It can also be placed underneath the lid of your pot to stop water from boiling over. The ergonomic handle was made from acacia wood, giving it a nice feel, and has a hole for hanging storage. With their timeless design, all the utensils fit in perfectly with our ranges of cooking vessels and tableware. Soup spoons are specifically designed to make eating soup an easier and less messy experience. A smaller version of a soup spoon is a bouillon spoon, which is used for light soupo. These types of spoons have large rounded bowls that tend to be quite deep. This allows them to hold a good amount of soup so that a person is able to eat a reasonable amount at a time, rather than having to continually sip small amounts. These spoons also mean you can hold the soup quite safely without the risk of it spilling everywhere. The first fundamental step in making risotto is toasting the rice, which serves to make the grain more compact to prevent it from breaking as it cooks. Heat a large saucepan and pour in all the rice. Continue stirring the rice with a wooden spoon and toast it for a few minutes. You’ll know it’s ready by touching it with your fingers and smelling it; the rice must be very hot and give off the scent of the grain. You can also toast the risotto with another fat like a sautéed onion (or shallot) and butter (or oil). Once toasted, add a glass of wine and let it evaporate for extra flavor. How to make risotto: cooking and ‘ mantecatura’