What is typically the main cooking method for preparing a risotto?

The primary cooking method for preparing risotto involves sautéing the rice initially and then gradually adding stock while continuously stirring. This technique is essential because it allows the rice, typically Arborio or Carnaroli, to release its starches gradually, creating a creamy and luscious texture. The process begins with a base of aromatics, such as onions or shallots, which are sautéed in fat (usually butter or olive oil) until they are translucent. The rice is then added and sautéed briefly to toast it lightly, enhancing its nutty flavor.

Once the rice is coated and slightly toasted, hot stock is added in small increments. This gradual addition of liquid, along with constant stirring, enables the rice to absorb liquid evenly while maintaining a creamy consistency. The method also prevents the rice from cooking too quickly or unevenly, which is crucial for achieving the signature al dente texture associated with well-prepared risotto.

In contrast, the other cooking methods listed do not achieve the same results or textures that are characteristic of risotto. Baking or roasting would not allow for the necessary monitoring and constant stirring that is vital for the dish, while boiling or simmering without stirring would compromise the creaminess and lead to uneven cooking of the rice grains.