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Italian Risotto
Created by: Howcan Team
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm while preparing the risotto.
- In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
- Add the minced garlic and Arborio rice to the skillet. Stir and cook for 2 minutes until the rice is well coated with the oil and butter.
- Pour in the white wine and stir until it is absorbed by the rice.
- Add a ladleful of warm broth to the rice and stir constantly until the liquid is absorbed. Repeat this process, adding one ladleful of broth at a time and stirring constantly, until the rice is creamy and al dente, about 20 minutes.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Remove the risotto from the heat and let it rest for a few minutes before serving.
- Garnish with fresh parsley and additional Parmesan cheese if desired. Serve hot and enjoy!
Italian Risotto is a creamy, comforting rice dish that has been a staple of Italian cuisine for centuries. Originating in the northern regions of Italy, particularly Lombardy and Piedmont, risotto has a rich history dating back to the 14th century. The key to a perfect risotto lies in the quality of the ingredients and the technique of slowly adding broth and stirring the rice to release its creamy starch. Renowned chefs like Gualtiero Marchesi and Massimo Bottura have elevated risotto to new heights, incorporating innovative flavors and techniques. Today, the best risotto can be found in traditional trattorias in Milan, where it is often served with saffron, a signature ingredient in the famous Risotto alla Milanese. Whether it's the classic Risotto ai Funghi or the luxurious Risotto al Tartufo, mastering the balance of flavors and achieving the perfect al dente texture is essential. For a twist, consider the unconventional method of making risotto in a pressure cooker for a quicker, yet equally delicious result.
40 min
4
350 calories
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