A very famous north Italian rice dish, Risotto is a first course meal that has a soft, creamy consistency achieved through a broth and cheese used during cooking. The variety, Arborio rice, vegetable or chicken broth, butter, and cheese are all one needs to make a good, tasteful, Risotto. It is often called as the rice version of mac and cheese. Generally, this dish has to be eaten at once, as it continues to cook in its own heat after serving. It is also recognized by its prominent yellow colour attributed to the use of saffron. This is a quick, easy dish for suppers or as side dishes to meat or fish.
Origin
When rice was introduced in northern Italy from Sicily through Arab, it was grown in the marshes of Po river valley. The recipe of risotto known is from 1809, where rice was sautéed in butter, sausages, bone marrow, onions with broth. Eventually, saffron was added. It is also said that the recipe of risotto was mentioned in the 1854 published Trattoto di cucina by Giovanni Vialardi, assistant chef to kings.
Method of Preparation
The making of risotto requires the special variety of rice that is the Arborio rice, which is cooked in a broth, such as a vegetable broth or chicken broth. The starch of the rice makes it creamy; this creaminess can be increased by adding butter and cheese.
Risotto | Unsplash
- Butter for greasing the pan
- 1 tbsp Olive oil
- 1 Finely minced garlic
- 1/3 cup of Leeks
- 150 gms of Mushrooms
- 1 tsp of dried thyme
- 1/2 tsp Chili flakes
- 3/4 cup of Arborio rice
- Pepper to taste
- 1 pinch of salt
- 30 gms of Parmesan cheese
- 3 cups of Vegetable stock ( or chicken stock optional)
Steps of Making Risotto
- Keep a pan for heating and grease it with butter
- Add some olive oil
- Once the oil is heated, add finely minced garlic to the pan
- Cut leeks into half moon shape and add to the pan for sauteeing lightly
- After it softens, add mushrooms till they cook and release water
- Add some spices such as thyme and chilli flakes; continue sauteeing
- Time to add arborio rice to the pan
- Mix thoroughly with added vegetables
- Finally, add pepper and sea salt
- Turn off the flame and allow the rice to cool down
- Grease a baking pan and transfer the prepared rice to it
- Add parmesan cheese and mix throughout rice
- Add the mushroom and leek vegetable stock
- Keep the baking tray in a preheated oven at 180 degree celcius for about an hour
- After half the time has passed, take the pan out of the oven and mix rice one more time and place it back for baking for the next half time
- After baking, take it out of the oven for plating
- Grate the parmesan cheese for garnishing
- Add cracked pepper and dried thyme for enhancing the taste
- Serve the risotto hot
Even though cream or cheese is added during cooking, the starch in the rice also provides enough creamy texture. See that the risotto should be creamy but not thick, rice has a bite. Get your hands on to this well known, easy and rich recipe of risotto to enjoy with your fish and meat or simply for your dinners to satiate yourself through its rich, creamy taste. Serve hot for best taste.
