Risotto is a traditional Italian dish made with short-grain rice.
→ Risotto is more of a technique than a dish.
½ onion, chopped
1 tbs olive oil
1 cup Arborio rice
3½ cups hot chicken stock (vegetables, water)
½ cup white wine
½ cup grated Parmesan cheese
2 tbs butter
Salt and pepper (optional)
1. In a saucepan with olive oil over medium heat, sauté the onions until translucent. Add the rise and cook until rice is coated with oil, about 2 minutes. Add the wine and stir constantly until wine is absorbed.
2. Add a ladle of hot stock and stir until liquid is absorbed. When the rice looks almost dry, add another ladle of stock and repeat until stock is absorbed, about 20-25 minutes. The risotto should be creamy.
3. Remove from heat, stir in butter, the parmesan cheese, and season with salt and pepper. Serve right away.
Tips for making risotto
• The ratio of rice to liquid is 1 to 3½
• Do not wash the rice before using
• Always use simmering broth or stock
• Wait until the rice absorbs all the stock to add some more
Types of rice for risotto
• Arborio Rice
It is named after the town Arborio in the Piedmont and Lombardy regions of northwest Italy. Arborio is a short grain rice and has a high starch content which is perfect for the famous risotto.
• Vialone Nano
It is grown in the Veneto region of Italy.
• Carnaroli
Arborio rice is grown in the Piedmont and Lombardy regions of Italy.
