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A good risotto is creamy and a little moist, but not runny. The high-quality varieties of rice used in its preparation are grown only in Italy. The method for cooking risotto is based on instructions that date back to the fifteenth century. In those days the ice was still mixed with soaked barley kernels. Every risotto starts with a soffritto: onions or shallots and often garlic are gently sautéd in olive oil and butter. Additional ingredients such as meat, vegetables, pancetta or ham are then mixed in.

This is a basic risotto recipe for four people:

60g/2oz butter
1 small onion finely chopped
300g/11oz risotto rice
1 bay leaf
250ml/9 fl oz white wine
1 litre/2 pints of meat or vegetable stock
60g/2 oz grated parmesan
Salt and pepper

1. Melt half the butter in a saucepan and sauté the onion in it until translucent. Add the rice and bay leaf and stir to coat the rice thoroughly.
2. Deglaze the pan with the wine, stirring continuously, then reduce over a medium heat, whilst in a second saucepan heat the meat stock.
3. As soon as the wine boils down, pour in one third of the hot stock and stir continuously. When the liquid has thickened, pour in another third of the stock and leave it to reduce as well.
4. Add the remaining stock, still stirring continuously, and cook the risotto on a low heat until the rice is cooked but still chewy. Season to taste with salt and pepper. Remove the bay leaf. Fold in the remaining butter and the Parmesan, Cover and leave it to stand briefly before serving.

Once you learn the routine, the sky is the limit, there are countless variations of risotto – walnuts risotto with spinach for example, or pear risotto with walnuts.

Original content from Gr8 Free Articles.

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