I'm sure you'll love everything that comes next in Spoons! with a tag “risotto”. If you have enough time, prepare the broth in advance. I keep it ready in containers or bags in the freezer. Risotto on the water does not seem so tasty to me, although you may like it - it is worth a try.
©David Loftus
- 500 ml of broth (poultry, any meat or mushroom will do)
- 1 tablespoon olive oil
- a piece of butter
- 1 large onion (preferably white sweet), peeled and finely chopped
- 2-4 cloves garlic, peeled and finely chopped
- 1/2 stalk green celery, finely chopped
- 200 g arborio rice (or other risotto rice: carnaroli, vialone nano)
- a glass of dry white vermouth or dry white wine
- 0.2 g saffron (2-3 stigmas)
- sea salt
- freshly ground black pepper
- another 70 g butter
- a handful of freshly grated Parmesan
Heat the broth. Pour olive oil into a separate pan, and add butter. Finely chopped onion, garlic, and celery cook over low heat for 7-10 minutes, until the vegetables are transparent. Do not let them turn golden. Add rice and increase the heat to maximum. Stir the rice, it will begin to become transparent. Pour in the wine and continue stirring. The wine will evaporate and leave its aroma of rice.
Salt and pepper the rice. Reduce the fire. At this point, I recommend adding saffron. This is already a bit of a deviation from the basic recipe, but I assure you, no Italian will be against saffron-based risotto, and you, having tried it once, will not want to cook without it.
Add a ladle of broth and do not forget to stir the rice. Continue cooking, gradually adding the broth and stirring the rice constantly so that the starch stands out. Each time a new portion of broth is added, make sure that the previous one is absorbed. It will take about 10 minutes. Try the rice: if it is not ready yet, keep adding the broth and stirring. The rice should be soft or al dente (a little hard inside, it's a matter of taste), but in no case should it turn into porridge.
Remove the pan from the heat, add the butter and Parmesan, mix, cover, and let it brew a little. Now, the risotto will have a creamy taste.
This is the basic recipe, the basis. Among my favorite options are risotto with hare, with seafood, or simply with a spoonful of pesto on top. You can fry mushrooms in a grill pan and serve with chopped parsley. Boil the artichokes with lemon juice and put them on top of the basic recipe. A wide variety of ingredients are added, and with them spices and herbs. I promise to paint the most delicious recipes in detail shortly.
Heat the broth. Pour olive oil into a separate pan, and add butter. Finely chopped onion, garlic, and celery cook over low heat for 7-10 minutes, until the vegetables are transparent. Do not let them turn golden. Add rice and increase the heat to maximum. Stir the rice, it will begin to become transparent. Pour in the wine and continue stirring. The wine will evaporate and leave its aroma of rice.
Salt and pepper the rice. Reduce the fire. At this point, I recommend adding saffron. This is already a bit of a deviation from the basic recipe, but I assure you, no Italian will be against saffron-based risotto, and you, having tried it once, will not want to cook without it.
Add a ladle of broth and do not forget to stir the rice. Continue cooking, gradually adding the broth and stirring the rice constantly so that the starch stands out. Each time a new portion of broth is added, make sure that the previous one is absorbed. It will take about 10 minutes. Try the rice: if it is not ready yet, keep adding the broth and stirring. The rice should be soft or al dente (a little hard inside, it's a matter of taste), but in no case should it turn into porridge.
Remove the pan from the heat, add the butter and Parmesan, mix, cover, and let it brew a little. Now, the risotto will have a creamy taste.
This is the basic recipe, the basis. Among my favorite options are risotto with hare, with seafood, or simply with a spoonful of pesto on top. You can fry mushrooms in a grill pan and serve with chopped parsley. Boil the artichokes with lemon juice and put them on top of the basic recipe. A wide variety of ingredients are added, and with them spices and herbs. I promise to paint the most delicious recipes in detail shortly.
