Risotto
Risotto is a northern Italian rice dish in which short-grain rice such as Arborio or Carnaroli is cooked gradually in hot stock until creamy but still al dente.
How to
Sweat the onion, toast the rice until translucent, deglaze with white wine and then add hot stock ladle by ladle. Stirring releases starch from the grain, which binds the liquid. After 16 to 18 minutes, finish with mantecare using cold butter and Parmesan.
In flexitarian cooking
Risotto is the perfect stage for seasonal vegetables such as pumpkin, asparagus or beetroot. Prawns or fish are an optional extra.
Tip
The stock must always be hot. Cold stock interrupts the cooking and makes the rice uneven.
Related recipes
Pumpkin risotto with Brussels sprouts and port figs, Beetroot risotto with Gorgonzola, Asparagus and wild garlic risotto with prawns
The right tool
Grate Parmesan for the mantecare as finely as possible with our Premium Stainless Steel Zester.
Related terms
R