How to Make Risotto: The Traditional Italian Recipe

Tips

• Although not difficult, risotto is somewhat laborious. It requires constant stirring for about 25-30 minutes. This is what releases the starch from the rice and creates the sauce.
• A cook should start with about 1 cup of uncooked arborio rice. The rice is put in a dry pan and covered with a tablespoon of olive oil or butter. Olive oil has a much higher smoke point, so the chances of burning the rice are reduced, but some traditional cooks scoff anything other than butter for risotto.
• The cook should also have at least four cups of broth or water in a kettle on the stove, or kept warm in the microwave. The amount of water used for risotto varies. It depends on the type of rice, amount of heat, humidity and personal preference.
• Stir-frying begins when the cook toasts the dry rice for several minutes in the oil over medium-high heat until browned, but not burned. This also helps the rice release the starch later and creates a pleasant nutty flavor. A wooden spoon is the best utensil for this job. Once the rice is toasted, the cook should add about one cup of the hot liquid to the rice and reduce the heat to medium. It usually takes about five minutes for the rice to absorb one cup of liquid, but this is a critical decision.

Once the rice has absorbed the liquid and is thickening, the cook can add another half cup or so of water and continue stirring. The risotto... and the cook's arm! - It can rest for a minute or so at a time, but the stirring must be maintained. Adding about a half cup of liquid at a time and stirring until absorbed, the cook will want to time the risotto to about 25 minutes. A traditional risotto is made when the grains are soft on the outside and slightly crisp on the inside, but some people prefer the rice to be soft all the way through.

Ingredients:

• 10 oz of Carnaroli rice
• ½ onion
• 3 oz of Parmesan cheese
• 3 oz of butter
• Vegetable stock or water
• White wine
• Salt

Step by step:

1. Cut the onion into small pieces. Cook it over medium heat in an iron cocotte, or in a deep pot, along with a few pinches of salt and a tablespoon of butter.
2. Heat the broth in a saucepan.
3. When the onion is transparent, after about 10 minutes, add the rice and sauté over medium heat for a couple of minutes. Stir constantly so that it does not stick.
4. Pour a splash of white wine and let it evaporate completely.
5. Start a timer. Add two ladles of broth and stir.
6. When the rice has absorbed most of the liquid, add another two spoonfuls and continue stirring frequently. To make a good risotto the rice "must suffer". Wait until it absorbs most of the broth to add more.
7. Repeat this step until it is cooked.
8. Check the rice after 17 minutes. It is possible that the cooking may take a little longer, up to 20 or 22 minutes.
9. Taste it several times, it should be cooked and al dente. When it is buttered it will finish cooking.
10. Before buttering the risotto, the rice should have a light texture, otherwise it will be like a block. Add one or two tablespoons of broth if necessary. Add the rest of the butter and the grated Parmesan. Stir until well blended.

Serve the risotto with Parmesan cheese!