2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Risotto has many varieties. It can be prepared lean, with meat, fish or seafood. However, the classic recipe for its preparation is only one and is not difficult to prepare even for beginners in the kitchen.
Basically for making the perfect risotto is the choice of rice. It is good to be of the round varieties, the most suitable being Arborio or Carnaroli. In long-grain rice varieties, the starch is released more slowly, which does not allow the necessary creamy consistency to be formed.
Required in the recipe for classic risotto are also the spices rosemary and basil.
Classic risotto
Necessary products: 1 tsp round grain rice, 1 onion, 1 tsp. dry white wine, 1-2 cloves garlic, 3-4 tsp. hot water or vegetable broth, olive oil, black pepper, salt, basil, rosemary
Method of preparation: Basically in the recipe for risotto is that the rice is not washed. Thus it retains all its starch. If you still need to wash, then let it not be very thorough.
In northern Italy risotto is prepared with butter and greasy cheese and cream. However, the classic recipe comes from southern Italy, where it is cooked mainly with olive oil.
Heat 2-3 mm of olive oil in a thick-bottomed saucepan, preferably with a Teflon coating. Fry finely chopped onion and 1-2 cloves of garlic in it. If you want to add different vegetables and mushrooms to the risotto, they are also fried together with onions for 1-2 minutes.
Last add the rice. Stir the risotto diligently for another 2-3 minutes until the rice begins to become translucent. Add a glass of dry white wine and stir again.
When the wine is absorbed, start pouring glass by glass of hot water or hot vegetable broth with constant stirring.
2-3 minutes before the end of cooking, add all the spices and salt. The risotto is ready when the rice is soft but with a hard core. The consistency should be sour, but not too thin.
Remove the risotto from the heat and mix with a little more olive oil. Sprinkle with cheese and parmesan on top while still warm. It is good to leave it under a lid for 15 minutes before serving.
The risotto is served warm and with a glass of good white wine.
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