How To Cook Risotto

Author: Mark Velov Time for reading: ~3 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

This delicious dish, originally from Italy, has long conquered the world. It is now prepared not only in Italy, but also in other countries, it has practically become international. Risotto is prepared from a special variety of rice, with various additives: with shrimp, with vegetables, with chicken, with meat, with dried fruits.

Classic risotto

At its core, risotto is a cross between soup and thin rice porridge. Risotto is a relatively young dish, the first mention of it appeared only in the 19th century. When preparing risotto, consider some of the nuances:

- for risotto, you need to purchase special round rice with a high starch content - Arborio, Vialone Nano, Carnaroli, Maratelli;

- you need broth for cooking. The broth is added to the risotto only hot;

- you can not wash rice before cooking risotto, so as not to wash the starch;

- risotto must be stirred all the time so that the necessary starch stands out from the rice grains;

- risotto can be very simple or very complex in composition, depending on what additional products we add to the dish;

- as a result, we should get a dish with a creamy, fluid consistency;

- after cooking, the dish is served immediately.

Recipes with the ingredient meat broth

Recipes with arborio rice

Ingredients:

meat broth
White dry wine
Onion
Butter
Rice Arborio
Hard cheese
Garlic

We will need:

Pan
A spoon

How to cook risotto step by step instructions with photos

Step 1

For work, we need Arborio rice - 200 g, meat broth - 1 l, dry white wine - 100 ml, hard cheese - 50 g, butter - 60 g, onion - 1 pc., garlic - 1 clove, olive oil - 1 Art. l.

Step 2

For risotto, use round-grain rice rich in starch: Arborio, Vialone Nano, Carnaroli, Maratelli. Do not rinse rice before making risotto to avoid washing out the starch.

Step 3

For the first stage of cooking - passivation, onion is almost always used, and garlic is optional. Sauteing is carried out on olive or butter, or on a mixture of olive and butter.

Step 4

Wine should be tasty, that is, the one you would like to drink, and not to be used for cooking.

Step 5

The broth can be chicken, vegetable, meat, or mushroom, depending on how you want your risotto to taste. But always added broth should be hot. It must be brought to a boil and kept on low heat while the risotto is being prepared nearby. The hot broth helps release the starch from the grain.

Step 6

The first step in making risotto is sauteing. Finely chopped onion, and garlic, if desired, are sautéed. The onion should not brown. It should become soft. Passerovka is carried out on a slow fire.

Step 7

The second step in making risotto is frying. The fire should be increased to medium and pour rice into the browning. In this case, the contents of the pan should be intensively stirred so that each rice is wrapped in oil and fried. This will allow the rice to absorb all the flavors of the frying and fry a little, which will allow it to hold its shape during the preparation of risotto.

Step 8

The second stage ends with the addition of wine, which will give the dish a special aroma and sourness. Wine is added to the pan and the dish is intensively stirred until the wine has completely evaporated. At this stage, pieces of meat, fish, mushrooms are added as desired.

Step 9

The third stage is the addition of broth and the extraction of starch from rice. The broth is added only hot, ladle after ladle, constantly stirring. The next ladle of broth is added when the previous broth has been absorbed by rice.

Step 10

As a result, the rice should reach the stage of al dente (by the tooth), and the dish should turn out with a creamy fluid consistency. Remove dish from heat and set aside for 1-2 minutes.

Step 11

At the last stage, cold butter cut into small pieces is added to the rested rice and shake the pan so that all the oil is absorbed into the risotto.

Step 12

Now you should add grated hard cheese and mix. Grana Padano cheese is traditionally added to risotto, and Parmesan is served grated to the table, but you can also use your favorite hard cheese or even blue cheese.

Step 13

Risotto is served immediately after preparation.

How To Cook Risotto

CHAPTERS (Table Of Contents)

Classic risotto

How to cook risotto step by step instructions with photos

Related Articles