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 saucepan with olive oil
over medium heat, sauté the onions until translucent. Add the rise and cook
until rice is coated with the 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 radio 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
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
Is grown in the Veneto region
of Italy.
• Carnaroli
Like the Arborio rice is grown
in the Piedmont and Lombardy regions of Italy.
