Risotto

Risotto uses round starch- rich rice of the varieties Arborio , Baldo, Padano, Roma, Vialone Nano , Maratelli or Carnaroli (the last three varieties are considered the best for risotto and they are the most expensive). Depending on the customs of the region, rice is pre-fried in olive or butter , or in chicken fat. After that, boiling broth (from meat, fish, poultry, vegetables) or ordinary water (usually for seafood risotto) is gradually added to rice at the rate of 3-4 cups per 1 cup of rice and stewed with constant stirring. The next portion of the liquid is added only when the grains of rice have absorbed the previous portion. At the end of cooking add the desired filler - meat, seafood, mushrooms, vegetables or dried fruits.

Sometimes, in order to give the finished dish even more creaminess (which is typical for rice varieties with a high starch content), a mixture of whipped butter with grated parmesan or pecorino is added to the almost ready dish.

There are a lot of risotto options, the dish does not have the exact composition of components and the ratio of products. In this risotto, it is necessary to achieve a uniform “fluidity” of the finished dish (Italians call it all'onda - wave) and creamy consistency.

• Paella
• Pilaf
• Jambalaya
• Fried rice (炒飯, 炒饭, chǎofàn)
• Nasi-goreng

• Risotto recipe