If white rice is a poor dish that usually accompanies numerous ethnic recipes, risotto is the most superior of Italian first courses, and well cooking it is not easy.It can be prepared in many ways and with different ingredients. There is the classic yellow risotto with saffron also known as "risotto alla milanese", there is risotto for special occasions with champagne, there is the rustic risotto with tomato, there is risotto with mushrooms, there is risotto with shellfish and seafood, risotto with asparagus and risotto with pumpkin plus there are special and colorful variations with strawberries, blueberries, or red turnip or with pomegranate, typical on New Year's Eve.The basic recipe for risottoTo prepare a simple risotto you must first choose the right rice. Carnali, Vialone nano or Arborio are the ideal varieties.Then prepare a soffritto with finely chopped onion, oil, and a little butter. The pieces of onion must obviously be smaller than the grains of rice. Let the onion wilt slowly, over a low heat and without burning it. If necessary, add a little hot broth.Then add the rice, usually one to two fistfuls per person, and toast it for a few minutes along with the onion.At this point, deglaze with something alcoholic. A classic still white wine will do very well.Let the alcohol evaporate and then continue cooking, adding hot broth one ladle at a time until the rice is cooked and has absorbed all the liquid.Add a knob of butter to thicken keeping the rice off the heat. Serve with some grated Parmesan cheese if you like.This is a classic base to which you can add whatever you wish and if you want you can change the type of broth and alcohol to fade.Browse through the gallery to uncover what the mistakes to avoid are when preparing a risotto.If you'd like some ideas to prepare excellent risottos, here are some tasty recipes from our archives.
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10 Mistakes to Avoid When Making Risotto
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