Risotto
Cookbook | Cuisine of Italy | Rice | Recipes
| Overview |
| Category: |
Main Course |
| Servings: |
4 Persons |
| Calories: |
?? kcal/?? kJ |
| Time: |
40 minutes |
| Difficulty: |
|
Risotto (Italian for 'little rice') is an Italian rice dish, most popular in the north of Italy. Generally the rice is slowly cooked in stock, but other liquids can be used. What's described here is a basic risotto recipe. It can be eaten as is, but risotto is generally enjoyed with one or two ingredients added. Grated or ground parmesan cheese is almost always sprinkled on top.
Ingredients
- 400 gr. risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best)
- 1 onion
- 1 clove of garlic
- 1 glass of dry white wine
- some butte, around 25 grams (a good rich butter is best)
- about a liter of stock/broth, but it's a good idea to have more than you need (as the needed amount is difficult to predict). What type of stock depends on the flavour you're trying to achieve, but since the flavour of the stock will become the main flavour of the dish, good stock is a wise investment. Canned is better than cubes or powder, low-sodium stock/broth is a good idea unless you're making rock-salt, stock is generally better than broth, homemade is usually best. Make sure the stock isn't too strong or too salty, as it will be greatly condensed.
Preparation
Make sure your stock is simmering before you begin. It's important that the temparature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little. A large thick pot is best for the risotto.
- Finely chop the onion and garlic and sauté them very gently (without letting them brown) in some butter (you can use olive oil, but butter is preferred). This is known as a soffrito in Italy.
- Add the rice and let it sautéhe stock.
- Using large roasted breadcrumbs in stead of parmesan cheese will create a nice contrast in texture with the risotto. Put the breadcrumbs on top of the risotto at the last minute and don't stir or they will soak up to much moisture and loise their crunch.
Variations and Variaties:
- Mushroom risotto. Add mushrooms to the soffrito.
- Cashew nut and cucmber risotto. Add chopped cucumber and roasted (unsalted) cashew nuts.
- Fêta and rosemary risotto. Add the rosemary to the soffrito and stir small chunks of the fêta cheese through the risotto at the end. Use roasted breadcrumbs instead of parmesan.
- Paella can also be considered a risotto.
