The proper consistency for risotto is creamy and smooth while still maintaining a slight firmness or "al dente" texture in the rice grains. The rice should be tender but not mushy or overly soft. When properly cooked, each grain of rice should be distinct and separate, yet bound together by a velvety, creamy sauce.
To achieve this consistency, risotto is typically cooked slowly by gradually adding small amounts of hot liquid, such as broth or stock, while stirring constantly. The stirring helps release the starch from the rice grains, creating the creamy texture characteristic of risotto.
The final consistency can vary slightly depending on personal preference and the specific recipe. Some people prefer a looser risotto with a more liquid-like consistency, while others prefer a slightly denser texture. It's important to find a balance that suits your taste and allows the rice to be cooked through while maintaining some resistance when bitten into.
Remember, risotto is a versatile dish, and different recipes may have variations in consistency based on the ingredients and desired outcome.