Description

Rissoto

Risotto is a rice dish that is cooked slowly by adding broth little by little, allowing the rice to release its starch and develop a creamy texture. It is usually made with short grain rice such as Arborio, Carnaroli or Vialone Nano, which are ideal for absorbing liquids and releasing starch. Risotto can include a variety of ingredients such as vegetables, seafood, meats and cheeses.

Ingredients

For a basic risotto for 4 people, you will need:
– 320g Arborio or Carnaroli rice
– 1 litre chicken or vegetable stock, hot
– 1 small onion, finely chopped
– 2 cloves garlic, finely chopped
– 100ml dry white wine
– 60g butter
– 50g grated Parmesan cheese
– Extra virgin olive oil
– Salt and pepper to taste
– Chopped fresh parsley (optional)

Preparation

1. Prepare the ingredients: Finely chop the onion and garlic. Heat the stock in a pot and keep it on a low heat.
2. Sauté the onion and garlic: In a large frying pan, heat a little olive oil and 30g butter over a medium heat. Add the onion and garlic, and sauté until translucent.
3. Toast the rice: Add the rice to the pan and stir for a few minutes until the grains are lightly toasted and coated with oil.
4. Add the wine: Pour in the white wine and cook, stirring constantly, until the wine has evaporated.
5. Cook the rice: Add a ladle of hot broth to the rice and stir until the liquid is absorbed. Repeat this process, adding broth a little at a time and stirring constantly, until the rice is cooked but still al dente (about 18-20 minutes).
6. Butter: Remove the pan from the heat and add the remaining butter and Parmesan cheese. Stir well until the risotto is creamy and well blended. Adjust salt and pepper to taste.
7. Serve: Serve the risotto immediately, sprinkled with chopped fresh parsley if desired.