Once you are on this page, then you are wondering how to cook risotto. Recipes for a classic in content and spirit of the dish you will find in this article.
Take rice with a very high starch content. You will also need broth and oil.
Risotto - a classic Italian dish. As the name implies, they make it from rice. We start with roasting - this is a responsible and, one might even say, a key step in the process of making risotto. Rice should be fried in a pan with a thick bottom. The meaning of this action is that pores are revealed in the grains during frying. Through them, subsequently, the broth will be well absorbed.
The choice of rice is quite an important point. I recommend looking for cereals in one of three varieties: Vialone Nano, Carnaroli or Arborio. All of these types can be found in supermarkets. Most of the starch in arborio, but you can get it with him. If the novice cook does not calculate the cooking time, arborio will turn into porridge. So for beginners it is better to choose a vialone nano, it will not fall apart and will be very homogeneous. This variety is best suited to all kinds of seafood risotto. But some Italian chefs believe that classic risotto simply will not work for those who use any rice except the carnaroli variety.
If you are interested in how to cook risotto without onions, the answer will be simple and unequivocal - no way. After all, it is onion that gives the juice needed for the dry grains of this cereal. When roasting it, there is one secret: professionals advise first to fry the rice, and only then add finely chopped onions to it. Then rice will not lose its natural flavor.
A variety of fillers are traditionally placed in the classic risotto. It is prepared with fish and meat, and with various seafood or just vegetables. Those fillings that require more time, such as meat, can be added to rice at the time of frying. And those that cook quickly, should be put in a cauldron a couple of minutes before the end of the risotto cooking process.
Now let's talk about the broth. The main stage of the preparation of risotto is associated with it.
What is it better to make of? The classic risotto is made with beef or chicken broth, but you can use fish or even vegetable. If you conceived a dish with seafood, then it is best to use ordinary filtered water. Some chefs even use bouillon cubes to make risotto and do not consider it something unworthy. But I would not recommend using such a controversial component in the preparation of the wonderful Risotto Classic dish.
How to fill the broth? First, a third of the total volume of liquid is poured into the dishes in which the risotto is cooked. When it is completely absorbed, it is necessary to gradually add small portions from a separate saucepan. By the way, this saucepan all the time should stand nearby on low heat and heat up. Add the broth with a tablespoon only when the previous portion is completely absorbed. Moving away from the stove for a long time should not be. And do not forget to constantly mix rice. Focus on such an expense: one and a half liters of liquid goes to a pound of rice.
When the whole broth is absorbed, we can assume that 85-90% of the risotto is ready, and we can only make the last preparations. Turn off the fire under the pan, add grated cheese to it (although traditions require us to use Parmigiano or Grana Padano, but you can use Dutch as well), cover the dish and leave it to go for several minutes. Sprinkle the risotto with greens - and you can serve it on the table.
We hope that after reading this material you have no questions left about how to cook the classic risotto. Now you know all the intricacies of cooking classic Italian rice dishes.