So many people wonder how to cook the perfect risotto. Well this gives a base that you can customise your way to make the perfect risotto recipe to enjoy.
- 80g Riso Baldo Risotto Rice per person
- Shallots or onions to taste
- White wine and/or stock
- Customised ingredients such as mushrooms, cured meats, vegetables
- Grated Parmigiano Reggiano
- 1 knob of cold butter
- The secret to a perfect risotto is the initial toasting of the rice with sautéed shallots (or onions) over high heat.
- Once the rice grains reach a high temperature they will take on a transparent appearance but shouldn’t be allowed to burn.
- Add a liberal amount of white wine, and stir until evaporated.
- Add boiling stock (chicken, veal, vegetable, beef etc) one ladleful at a time, waiting for the rice to completely absorb each ladle and stirring constantly.
- Keep adding stock and stirring like this for about 12-14 minutes. At this stage, you can customise the risotto by adding different feature ingredients such as cured meats, mushrooms, sautéed or preserved vegetables, or herbs.
- Turn off the heat. To cream the risotto, add some grated Parmigiano Reggiano cheese and stir well with a wooden spoon. Add a knob of cold butter and leave the risotto covered until the butter has melted.
- Stir again, adding more stock if necessary to achieve the desired density – not too thin, and not too thick and sticky.
- Serve immediately, as the texture will firm up and the rice will continue cooking if it is left to stand.
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