Risotto : Rice Recipes
Risotto (Italian for ‘little rice’) is an Italian rice dish, most popular in the north of Italy. Generally the rice is slowly cooked in stock, but other liquids can be used. What’s described here is a basic risotto recipe. It can be eaten as is, but risotto is generally enjoyed with one or two ingredients added. Grated or ground parmesan cheese is almost always sprinkled on top.
Ingredients
400 gr. risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best)
1 onion
1 clove of garlic
1 glass of dry white wine
some butter, around 25 grams (a good rich butter is best)
about a liter of stock/broth, but it’s a good idea to have more than you need (as the needed amount is difficult to predict). What type of stock depends on the flavour you’re trying to achieve, but since the flavour of the stock will become the main flavour of the dish, good stock is a wise investment. Canned is better than cubes or powder, low-sodium stock/broth is a good idea unless you’re making rock-salt, stock is generally better than broth, homemade is usually best. Make sure the stock isn’t too strong or too salty, as it will be greatly condensed. Make sure the stock is clear, too, or the texture of the risotto will become gritty (The article on stock contains information on clarifying stock).