What should be the final texture of properly cooked risotto?

The final texture of properly cooked risotto should be creamy and slightly al dente. This characteristic is essential because risotto is a type of Italian rice dish that uses a particular cooking method. The starch released from the rice during the gradual addition of broth creates a rich, creamy consistency that is key to the dish.

A slightly al dente texture indicates that the rice is cooked through but still retains a bit of bite, which adds to the overall eating experience. This texture also helps balance the creaminess, preventing the dish from being overly soft or mushy, thereby contributing to the perfect mouthfeel.

Other textures identified in the options do not align with the traditional preparation of risotto. Firm and crunchy would indicate undercooking, while dry and fluffy are more appropriate for other types of rice preparation, not risotto. Similarly, a watery and soupy texture would suggest excessive liquid without the desired thickening that characterizes a well-made risotto. Thus, the creamy and slightly al dente texture is the hallmark of a perfectly cooked risotto.