Risotto Italian Traditional Dish

Risotto Italian Dish
Italian Risotto

For many people when making risotto they believe that requires constant stirring and attention, but this is not true. You can make a delicious creamy risotto by toasting the rice for a few minutes in the fat and some aromatics and then adding three-quarters of the broth you prepared in advance, and then you cover the pot and simmer for 10 to 15

minutes, until the rice is just al dente. Once you’ve reached that stage, uncover the risotto and add the remaining liquid a half cup at a time as simple as that, you stir until it’s absorbed and therice is completely tender. This process should only take only a few more minutes. The next step you can finish the risotto with cheese and black pepper and serve immediately.

Italian Risotto

Use a low-sodium chicken stock that you like the flavour of and spring for a block of aged Parmesan, if you can. Good quality of ingredients will really affect the flavour of the finished dish. The best rice for a delicious risotto is Arborio or carnaroli. Both of these varieties are short-grained and provide the right starch levels to help you achieve that super-creamy finish.

How to Make the Best Risotto

4 c. store-bought or homemade low-sodium chicken broth

5 tbsp. unsalted butter, divided

1 medium white onion, finely chopped (about 1 1/2 c.)

2 1/2 tsp. kosher salt, divided

1 1/2 c. arborio or carnaroli rice

1 c. dry white wine

3 oz. Parmesan, finely grated (about 1 1/2 c.)

3/4 tsp. freshly ground black pepper

  1. In a medium pot over medium-high heat, heat broth until steaming. Reduce heat to low, cover, and keep warm.
  2. Meanwhile, in a large skillet over medium heat, melt 4 tablespoons butter. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, translucent, and sweet to the taste, 8 to 10 minutes. Add rice and cook, stirring occasionally, until translucent around the edges, 1 to 2 minutes more.
  3. Add wine and cook, stirring, until liquid is absorbed, 3 to 4 minutes. Add 3 cups warm broth, stir to incorporate, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is just tender, 10 to 15 minutes.
  4. Uncover and add 1/2 cup warm broth. Return to a simmer over medium heat and continue to cook, stirring, until broth is absorbed, 1 to 2 minutes more. Taste and, if rice is still slightly al dente, add remaining 1/2 cup broth and continue to simmer, stirring, until absorbed and rice is tender.
  5. Remove from heat. Stir in Parmesan, pepper, and remaining 1 tablespoon butter until cheese and butter are melted; season with remaining 2 teaspoons salt, if needed. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may also like...

Translate »