Yes, You Really Should Warm Broth for Risotto — Tips from The Kitchn
I dislike dirtying an extra pot as much as the next cook, but when it comes to risotto at home I'll make a huge exception for a warming the broth. Risotto is made by cooking risotto-style rices in butter with some aromatics and white wine and then slowly adding broth to the rice. You stir gently, adding more broth as the previous batch is absorbed into the rice, until you have a pan of creamy broth surrounding tender rice.
This dish has humble origins in the kitchens of Italian home cooks, where it's hard to imagine someone would have fussed with warming the broth. But imagined anecdotes aside, here's why I believe that yes, you really should warm the broth when cooking risotto.
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