Risotto

An Italian Meal
1. WHAT IS THIS RECIPE?

● Risotto is a traditional Italian meal made by gradually

adding broth to rice, along with other ingredients that
vary according to different risotto recipes. It's one of
the most common ways of cooking rice in Italy.
Risotto is a meal created from the northwest of the
country, eastern Piedmont, Lombardy and the Verona
area, due to the abundance of rice in these lands. It's
one of the pillars of northern gastronomy in general.
Cheese (usually Parmesan) is very characteristic of
the dish. The original recipe has only 4 ingredients,
rice, onion, broth and saffron.
2. TYPES OF RISOTTO

RISOTTO ALLA RISOTTO ALLA

01 ZUCCA
made with pumpkin and
CAPRESE
made with tomatoes,
03
typical cheeses. mozzarella and basil.

RISOTTO ALLE RISOTTO ALLA

02 ZUCCHINE
with zucchini and typical
ASPARAGI
made with asparagus and
04
cheeses butter.

There is other types of risotto: Risotto alla salsiccia, Risotto ai

frutti di mare, Risotto agli spinaci
3. Ingredients
For this recipe, we will need to have:

● 400 gr of Arborio rice or special rice for risotto.

● 1 large onion.
● 1/2 (Half) glass of white wine.
● 1.5 liters of chicken, vegetable or water broth (with chicken
broth the rice will be more tasty)
● 50 gr of Parmesan or Grana Padano cheese (grated or in
blocks to grate).
● A little fresh or dried basil(albahaca) to decorate
● Olive oil, salt and black pepper.
 SECOND
PART
Properly cooked risotto is delicious and creamy, even if no
cream is added, due to the starch(almidón) in the grains. It is
served on flat plates and it should spread easily, but there
FIRST should be no excess watery liquid around the perimeter. It
should be eaten all at once, as it continues to cook in its own

PART heat, causing the grains to absorb all the liquid and become
soft and dry.

The rice is first cooked briefly in a stir-fry(sofrito) of onion and butter or olive oil, to
cover each grain in a film of fat, called "tostadura". White wine is added and should be
absorbed by the grains. When it has been absorbed, the heat is raised to medium high
and the boiling broth is gradually added in small amounts, while removing constantly.
When the rice is cooked, the pot is removed from the heat for "mantecura", (an Italian
technique for cooking pasta) by vigorously whisking(batiendo) it in chilled little balls
of grated Parmesan cheese(queso Parmesano rallado) and butter to make the texture as
creamy and smooth as possible. It can be removed from the heat a few minutes early
and allowed to cook on the residual heat.