how to Make Risotto Italian
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- Published on Monday, 28 May 2012 13:12
- Written by sirmajid
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how to Make Risotto Italian
A spectacular risotto takes time, but the result is so worth it!
TRADITION OF ITALY. Risotto is a traditional dish that originated in northern Italy
several centuries ago. The basic ingredients for risotto have remained unchanged: short-grain rice, hot stock, onion, butter, wine, and Parmesan cheese. Short-grain rice (such as Arborio) was introduced to Italy and Spain by the Arabs during the Middle Ages.
TIMING IS EVERYTHING. The first thing to remember about risotto is that although preparation is time-consuming, the dish is worth the wait. A basic risotto recipe:
1/2 small onion, chopped
3 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 cups arborio rice
1/2 cup dry white wine
4 cups hot chicken stock
1/4 cup grated Parmesan cheese
Saute onion in 1 tablespoon of the butter and the olive oil until translucent. Add the rice; stir to coat each grain. Cook about 1 minute. Add the wine. When the wine has evaporated, raise the heat and start gradually adding the hot chicken stock, about _ cup at a time. (Keep the stock simmering in a separate pan.) Stir gently and constantly; as it cooks, the rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock for 20 to 30 minutes.
The rice has completed cooking when the grains are tender but still firm to the bite. If you run out of stock, simply add hot water until the rice is finished cooking. The last step to basic risotto is to turn off the heat and mix in the remaining butter and the Parmesan cheese. A key secret: Eat right away because the rice tends to continue cooking.
ADD-INS. Because arborio rice easily absorbs flavors, ingredients such as seared scallops, sauteed wild mushrooms, cubed butternut squash, peas, asparagus, and shaved black
truffles are tasty additions. Stir any of these in with the butter and cheese and enjoy!