Italian risotto - 16 cooking recipes

And who would have thought that it would be so difficult to cook it well. The name is translated into Russian as “rice”. Indeed, the basis of the dish is the right choice of rice. The best varieties: Vialone Nano, Carnarolli and Arborio. They are distinguished by a high starch content and the ability to retain their shape well. Such “grains of rice” will ideally contain aromas and convey the amazing harmony of all ingredients. Another secret is in the components tab. The rice must consistently and completely absorb all liquids: olive oil, wine, broth. But, at the same time, it remains “al dente” - with a noticeably hard core.

It is important to remember that risotto is capricious and does not forgive inattention. It must be stirred constantly, without leaving the stove for a minute. Do not cover the dishes with a lid. Under no circumstances should you miss the moment when cooking must be completed before the exquisite dish turns into a banal mess. The beauty of real risotto is that you can add almost anything to it: various types of meat, seafood, vegetables, mushrooms. And each option will be a table decoration and a gastronomic feast.