Risotto in 5 easy steps
With Risotto, time and care are the most important ingredients. Take out about 20 minuted to carry out the process of stirring and adding moisture. The choice of rice depends on the recipe but at the end of the day this is a fairly simple dish that everyone should be able to make.
which type of rice is best for risotto?
Although the right choice of rice is important, choose Arborio if you can't get it any other, often you can find this variety in your market with the generic name of risotto. The recipes will usually indicate which type of rice should be used or is recommended for a certain type of dish. If you give time and attention to making your risotto, not much can co wrong, however, the most common mistake is that the rice is overcooked. The best rice you can use for risotto is, in my opinion, Carnaroli, but that is a personal choice.
It's also important to use the right broth, the taste shouldn't be too dominant. Risotto should be smooth, but not too wet. Some recipes ask for more moisture like the famous Risi e Bisi, which should be more like a thick soup and is eaten with a spoon. The basic method for making risotto is always the same and adapted to the type of ingredients. It helps if you use the right pan, especially one that is large enough, has a tight lid and preferably without a non stick bottom. Use a proper wooden spoon to stir. Make sure you have all the ingredients handy and ready to be used. The broth should stay on the boil during the whole process. Remember: walking off while making risotto is not recommended.
the difference between Arborio and Carnaroli rice
There is a subtle difference when cooking: Arborio, the most common risotto rice, is wider and longer than Carnaroli or Vialone Nano. It has less starch and therefore does not absorb moisture as well.
- Minced onions
- Butter and/or olive oil
- 1/3 cup of rice per person
- White wine
- 1 1/2 litre broth
- Parmesan cheese
- Recipe steps:
- Sauté the chopped onion, garlic and other vegetables the recipe asks for in half of the butter or oil, gently over a low heat and make sure they don't burn. This usually takes about ten minutes. Turn up the heat and add the rice, toast it while stirring constantly so that all the grains start to shine and lose their transparency.
- Keep the heat under the pan hot, but make sure nothing gets burned or even browned. Firstly you add the wine all at once. Make sure everything stays hot and keep stirring until the wine has completely evaporated. If the recipe does not ask for wine, do the same with the first ladle of liquid.
- Then add hot stock one after another and let it soak up the rice and evaporate before adding more liquid. It is important to keep stirring constantly. Turn the heat source under the pan a little lower but not too low during this process. Gradually you will notice that the rice will stick to the spoon and to the pan. The risotto is then almost done.
- Normally this takes about 20 minutes. Other ingredients that are associated with various recipes can be added after this process. The risotto is ready when it looks creamy, but the rice grains are still firm.
- Remove the pan from the heat, stir in the remaining butter and/or cheese and put the lid on the pan. Leave for about 5 minutes. Put the risotto in a bowl or on warmed plates and serve immediately.
- Written by Elisabeth Bertrand from Genoa (Liguria Italy) Elisabeth (Jane) Bertrand started this website about Italy in 2008, she has worked in tourism for at least 15 years, specifically as a product manager of a travel company. Since then she changes industry and continued as a website developer. Currently she combines travel with web technology in the best way possible. She has lived in Italy several times and it remains her favourite vacation destination so she would certainly be available for a travel review if she is not too busy with Dolcevia.com's technology. Visit my website