Description
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
- Prepare the ingredients: Finely chop the onion and garlic. Heat the stock in a pot and keep it on a low heat.
- 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.
- 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.
- Add the wine: Pour in the white wine and cook, stirring constantly, until the wine has evaporated.
- 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).
- 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.
- Serve: Serve the risotto immediately, sprinkled with chopped fresh parsley if desired.
