As you already known, risotto is one of the most famous Italian “first course” (primo piatto), and essentially is a north Italian rice dish, cooked in broth to a creamy consistency.
Depending on what ingredients is chosen to flavor the risotto, the broth can be derived from meat (milanese risotto, prosecco risotto, leeks risotto, etc. etc.), fish (seafood risotto) or vegetable (asparagus risotto, mushrooms risotto, sausage risotto etc. etc.).
Personally I prefer risotto to any other kind of pasta (I know, told by an Italian, it seems I’m swearing!) but I daily cook more pasta than risotto because to make risotto takes longer, and my daughters don’t like it (or, at least, as typical Italian, they DO prefer pasta!!!).
Anyway, risotto is a delicious and healthy meal, that is essentially made always in the same way (independently from the ingredient chosen to flavor it), but to obtain a perfect risotto, you will have to follow few precious rules, and you’ll never failed!
1) Use only “Carnaroli”, “Arborio” or “Vialone Nano” rice;
2) Whenever is possible, use home made broth;
3) Never cook it more than 20 minutes (the timing has to be count from the moment in which you start adding the broth to the rice);
4) toast the rice in the first part of the cooking;
5) Add the broth just few at a time;
6) Resist not to stir frequently:
7) Never skip the phase of “MANTECARE” or “cream it with butter” to get a wavy risotto (all’onda), soft and loose:
8) never wash the rice;
9) never use cooled broth.
10) never serve your risotto cooled.
I found this really useful when I read it last week (SIPB I think) so – Thanks so much for posting – I hope you don’t mind but I have shared this on my reg blog feature “Monday Magic – Inspiring Blogs for You”, Claire x
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Really!??!? Thanks!!! I am flattered! I will go and check your post ASAP! Thanks again!
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Absolutely – just love your posts x
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Believe it or not, I am making risotto tonight. I make it a LOT, but never realized the rules about not using cooled broth — or, especially, the rule about timing it for 20 minutes from start to finish! And on — I didn’t know you’re not supposed to stir too much. Thank you!
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Glad this post could be useful! Let me know if these rules helped you making a better risotto!
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I will! And thank you again xo
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Great information – thanks for sharing this!
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Thanks John! I am glad you find this post useful !
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