Risotto, a creamy Italian dish

 

Risotto, a creamy Italian dish made with arborio rice, has ancient origins. Its history can be traced back to the Arab influence in medieval Italy when rice cultivation spread to the region.

The first recorded recipe for a dish resembling risotto appeared in a Venetian cookery book in the late 14th century. However, it wasn't until the 19th century that risotto gained popularity beyond northern Italy.

In the 20th century, the dish evolved, and various regional variations emerged. Notable among them is Risotto alla Milanese, with saffron giving it a distinct flavor and vibrant color.

Today, risotto is celebrated worldwide, cherished for its versatility and the skill required to achieve its signature creamy texture. Its rich history reflects the diverse culinary influences that have shaped Italian cuisine over centuries.

Ingredients:

1 1/2 cups (300g) Arborio rice

1/2 cup (120ml) dry white wine

4 cups (960ml) chicken or vegetable broth, kept warm

1 onion, finely chopped

2 tablespoons (30g) butter

2 tablespoons (30ml) olive oil

1/2 cup (120ml) grated Parmesan cheese

Salt and pepper to taste

Optional 

1/2 cup (120ml) dry white wine

Fresh herbs (parsley, thyme, or chives)

Cooked vegetables (asparagus, mushrooms, peas)

How to make Risotto

Prepare Broth:

Heat the broth in a saucepan and keep it warm on low heat.

Sauté Onions:

In a large skillet or saucepan, heat olive oil and 1 tablespoon of butter. Sauté finely chopped onions until translucent.

Toast Rice:

Add Arborio rice to the skillet and toast it for a couple of minutes until the edges become translucent.

Deglaze with Wine:

Pour in the white wine and stir until it's mostly absorbed by the rice.

Add Broth:

Begin adding warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.

Begin adding warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.

Cook Until Creamy:

Continue adding broth and stirring until the rice is creamy and cooked to al dente, which usually takes about 18-20 minutes.

Finish with Butter and Cheese:

Stir in the remaining butter, grated Parmesan cheese, and any optional add-ins. Season with salt and pepper to taste.

Serve Immediately:

Risotto is best enjoyed immediately, garnished with fresh herbs or extra Parmesan if desired.

Mastering risotto involves patience and attention, ensuring each addition of broth is absorbed before adding more. The result is a velvety, flavorful dish that showcases the beauty of Arborio rice.