RCI-RC.002.0008.001

Risotto

Name: Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 grams (14 ounces) risotto rice (plump (medium grain rice that contains a lot of starch, the types Arborio, Carnaroli or Vialone Nano are traditionally best)); 1 unit onion; 1 unit glass of dry white wine; 25 grams (1 ounce) butter (a good rich butter is best); 1 unit about a liter of stock/broth (but it's a good idea to have more than you need (as the amount needed is difficult to predict). What type of stock depends on the flavour you're trying to achieve, but since the flavour of the stock will become the main flavour of the dish, good stock is a wise investment. Canned is better than cubes or powder, home-made is usually best. Make sure the stock isn't too strong or too salty, as it will be greatly condensed. Make sure the stock is clear too, or the texture of the risotto will become gritty (The article on stock contains information on clarifying stock).)

Cuisine of Italy | Rice is an Italian rice dish, most popular in the north of Italy. Historically,

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultybeginner

Ingredients

(14 ounces) risotto rice (plump
medium grain rice that contains a lot of starch, the types Arborio, Carnaroli or Vialone Nano are traditionally best)
400 grams
onion
1 unit
glass of dry white wine
1 unit
(1 ounce) butter (a good rich butter is best)
25 grams
about a liter of stock/broth
but it's a good idea to have more than you need (as the amount needed is difficult to predict). What type of stock depends on the flavour you're trying to achieve, but since the flavour of the stock will become the main flavour of the dish, good stock is a wise investment. Canned is better than cubes or powder, home-made is usually best. Make sure the stock isn't too strong or too salty, as it will be greatly condensed. Make sure the stock is clear too, or the texture of the risotto will become gritty (The article on stock contains information on clarifying stock).
1 unit

Method

Finely chop the onion and sweat it very gently (cook over medium heat, without letting it brown) in some butter or olive oil. This is known as a soffritto in Italy.

Add the rice and cook until it has a transparent look (this shouldn't take long). Add some salt and pepper.

Add the wine. A hot pan will cause the alcohol to evaporate more quickly (and create a nice dramatic effect), but make sure you don't burn the rice or the soffritto.

As the wine cooks away you will see the remaining liquid getting thicker as it's absorbing the starch from the rice. When it’s more or less gone, add some stock. Do not add too much stock. The rice should never be submerged in stock. Keep stirring it and keep adding more stock as it cooks away. This should take about 15 to 20 minutes.

Taste to see if the rice is done. The rice should be soft, but have enough bite to it to feel the individual grains of rice. The choice between a liquid risotto or a firmer one is a matter of personal preference.

When it's done, stir in the butter in small chunks at the time, taste to get the amount of butter right. Season with more salt and pepper to taste.

Let it rest for a few minutes, and then serve. Risotto won't keep beyond the meal, but rehydrating it with some soup or stock can yield edible results.

Risotto

Ingredients

Method

What Makes This Variant Distinct