Italian rice Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat some olive oil and sauté finely chopped onions and minced garlic until they become translucent.
• STEP 2.Add Arborio or Carnaroli rice to the pan and stir it for a few minutes until it becomes slightly toasted.
• STEP 3.Pour in a splash of white wine and let it cook until it evaporates.
• STEP 4.Begin adding hot broth to the rice, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
• STEP 5.Continue this process for about 20-25 minutes, until the rice is cooked al dente and has a creamy consistency.
• STEP 6.Stir in grated Parmesan cheese and season with salt and pepper to taste.
• STEP 7.Remove from heat and let it rest for a few minutes before serving.
• STEP 8.Garnish with fresh herbs like parsley or basil, and serve hot.

Cooking Tips

• Use a wide and shallow pan to cook risotto, as it allows for better evaporation and absorption of liquid.
• Make sure to use hot broth to maintain the temperature of the rice while cooking.
• Stir the rice constantly to release the starch and achieve a creamy texture.
• Add any additional ingredients like cooked vegetables or cooked proteins towards the end of the cooking process.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover risotto can be reheated in a saucepan with a splash of broth or water to restore its creamy texture.
• Serve risotto as a main course with grilled chicken, shrimp, or roasted vegetables.
• It can also be served as a side dish alongside grilled meats or fish.
• Garnish with fresh herbs and a sprinkle of grated Parmesan cheese before serving.