How to make risotto
Risotto can be made with a variety of ingredients such as mushrooms, asparagus, courgette, shrimps. Below is the basic recipe.
- Use a short-grained rice such as the Italian Arborio.
- Cook to your taste - risotto can range from almost crunchy to very creamy. You control this by slow cooking and adding small amounts of liquid over time, tasting the rice until it has attained the texture you seek.
- Bring the broth to a simmer in a saucepan, reduce the heat and keep hot throughout the cooking process.
- Gently sauté the onion, carrot etc. in oil until light gold in colour, usually about 10 minutes.
- Add the rice, stir and sauté for a couple of minutes.
- Do not allow the rice colour or turn brown.
- If wine is part of the recipe add at this point and cook over medium heat, stirring constantly till absorbed by the rice. About one or two minutes.
- At first add one cup of the hot broth, stirring continuously as it cooks over medium heat, making sure to loosen the rice from the sides and bottom of the pan. Use a wooden fork, which is less likely to break the grains of rice than a spoon. The rice should cook at a steady lively simmer.
- Now add half a cup of the broth at a time as it is absorbed, lessening the amount of liquid added as you go along so as not to overcook the rice.
- The rice must cook at exactly the right heat, not too low and not too high.
- When the rice has cooked for 20 to 25 minutes, test for doneness. The rice is ready when it is al dente, with a slight 'bite' or chewiness to it, tender and creamy but not mushy or sticky.
- Add some Parmesan cheese, let sit for 2 minutes, stir one last time and serve immediately.
Risotto must be served as soon as it is ready.
