Risotto – such a unique name! Wondering what the dish is about? Well, it is about the ingredient that is an essential need at a meal in many parts of the world. It is something that has gained the title of a staple dish alongside wheat. Yeah, you guessed it right; we’re indeed talking about Rice.
The risotto recipe is a traditional Italian dish made up of Arborio rice, a short-grained starchy variety of Rice that originated in Italy but is now also cultivated in various states of the United States of America.
An adequately cooked rosette gives a soft and creamy texture when served; neither should it be runny nor stiff and gluey. Although t is not difficult to make restaurant-style Risotto in your kitchen, a few tips from our Classical Risotto Recipe will surely help you.
For those still interested in knowing this dish’s true origins and history. Risotto is coined from the term “riso” in Italian, which means Rice.
Rice was initially cultivated in the South of Italy in the 14th century. From there, it gradually made its way towards Northern Italy, where the marshes of the Po river valley were suitable for cultivating Rice.
According to a legend, Risotto was invented by a young apprentice at Fabbrica Del Duomo di Milano from Flanders, who used to employ saffron as a pigment and added it to a rice dish at a wedding.
The first Classical Risotto Recipe in history dates back to 1809, which included Rice mixed in butter, bone marrow, onions, sausages, and broth with saffron gradually added. However, the question of who invented it first remains unanswered.
Traditional Italian Risotto Recipe
The traditional Italian risotto recipe is made with butter, parmesan cheese, and fresh parsley. It’s the most straightforward recipe for making Risotto and is perfect for beginners trying this dish for the first time.
Risotto requires patience, some time, and your attention to cooking correctly. For the next 20 minutes, you just have to do one thing: add hot chicken stock to the Rice in smaller amounts at a time and frequently stir it so it gets absorbed.
This helps release the Rice’s starches and gives it a creamy and velvety appearance; this technique is often referred to as the risotto technique.
It is best to serve Risotto warm, often on heated plates. It can either be eaten as a side dish with meat or fish, or it can be eaten as a main course, just as it is served in restaurants.
Once you perfect the basic risotto recipe, you can later experiment with various risotto recipes, including vegetables and lobster, and chicken meat.
So, what are you waiting for? If you want to try out this traditional Italian rice dish, dive deep into our recipe and find how to make a perfect Italian-style risotto.
- Preparation time: 10 mins
- Cooking time: 20 mins
- Total time: 30 mins
- Servings: 4 to 6
- 4 cups of chicken stock
- 1 tablespoon of vegetable oil
- 3 tablespoons of unsalted butter
- ½ small onion; chopped
- 1 ½ cups of Arborio rice
- ½ cup of dry white wine
- ¼ cup of parmesan cheese; grated finely
- 1 tablespoon of chopped Italian parsley
- Table salt; depending upon your taste
- Fresh ground black pepper, depending upon your taste.
- Take a medium-sized saucepan, pour the chicken stock, and heat it to a simmer. Then, keep it on low heat, so it remains warm while preparing the Risotto.
- Take a large and heavy bottom saucepan, put the oil and 1 tablespoon of unsalted butter, and let it heat. When the butter melts, add the chopped onions and fry it for almost 2 or 3 minutes or until it becomes slightly translucent.
- Add the Arborio rice to the saucepan and stir it thoroughly with a large wooden spoon so that the grains are completely covered with the oil and melted butter. Cook it for another minute until it gives a nutty aroma; be careful not to let the Rice turn brown.
- Add the white wine into the saucepan and cook until all the liquid gets absorbed.
- Add a spoonful of hot chicken stock into the pan and let it cook, stirring it often until the liquid gets absorbed; when the Rice becomes dry, pour another spoonful of chicken stock, and repeat the process.
- Continue adding the stock for 20 minutes or until the rice grains become tender but are still firm to bite without giving a crunchy sound when eaten.
- Put in the remaining 2 tablespoons of unsalted butter, parmesan cheese, and chopped Italian parsley. In the end, season it with table salt and fresh ground black pepper.
- Serve it hot in a bowl or a plate, and enjoy.
Some Tips To Remember
Making the perfect Classical Risotto requires attention. Make sure to allow the Risotto to absorb the liquid from the last spoonful of broth or wine before adding the subsequent spoon, and wait until the Rice is almost entirely dry. Because the Rice that is hurriedly prepared may have mushy outside and crunchy from within.
While stirring continually is recommended in many risotto recipes, doing so might alter the texture of the Rice and make it gluey. After adding a spoonful of boiling chicken stock, stir it occasionally; to prevent the Rice from burning and sticking to the pot.
You can continue cooking the Risotto with hot water if you run out of chicken stock and it’s still crispy from the inside. After completely absorbing the water, add it one spoonful at a time, stirring it frequently.
After reaching this point, we are sure about one thing; you may have learned something new about this classic risotto recipe that you were unaware of.
Moreover, now, if you crave something tasty and at the same time also want to eat something healthy, then you should try out the Risotto, and you will be able to prepare it yourself within a couple of minutes.
So, what are you waiting for? Just go and try out this new and unique creamy rice dish and enjoy the flavours of these fresh ingredients that will be healthy and bring water to your mouth.
Please tell us after making Italian Risotto using our recipe, and share how you enjoyed your Risotto.