10 - maninio - SECRETS - BEST - RISOTTO

Ten secrets for the best Risotto

10 - maninio - SECRETS - BEST - RISOTTO

How to make the best Risotto

Risotto is a traditional Italian dish, a combination of broth and appropriate rice which forms a creamy delicious dish. It takes perseverance, patience, practice and no more than 20-25 minutes to cook it. Once you master it’s art its a quick, easy and delicious dish to enjoy. 

There are a few secrets for a great Risotto.

1. The right type of rice is crucial of making Risotto. The four common types of rice, suitable for preparation of risotto is Arborio, Carnaroli, Baldo and Vialone Nano. These vary in length and slightly differ in the content of starch and texture. Experiment to see what you like best. 

  • The Arborio is a short grain rice, most popular type of rice for making risotto. It absorbs large amounts of liquid and produces a relatively rich creamy texture of risotto.
  • The Carnaroli rice grain is larger and has a high starch content. 
  • The Baldo rice is less popular. The seeds retain their texture during cooking and have a rich flavour. 
  • The Vialone Nano is thicker as compared to other types of rice and absorbs liquids very well.

2. Use a thick bottom pan.

3. Do not burn the onions, onions should be cooked just in a translucent colour. 

4. When you firstly toss the rice in a medium heat pan, toss until you see the rice become light in colour and it is warm enough that you can touch it with your hand.

5. For best results use a homemade broth. 

6. Make sure that you keep your broth always hot during adding it to the risotto, so it doesn’t cool down your risotto.  

7. As soon as you add your liquid do not over stir. Stir 1-2 times until the liquid is absorbed.

8. Do not overcook it, check for doneness after 15 minutes. 

9. If you wish to add some cheese just add it at the end and after you remove it from the fire. 

10. Serve immediately. 

You can find a toothsome Risotto recipe Here