Italy is Europe’s largest rice producer. This cereal is present all over Italian cuisine, and plays a very important role in its gastronomy tradition.
Many different recipes from the North to the South of the country prove its versatility and richness, so most of the time, talking about Italian rice-based dishes means speaking about risotto.
It is a widely popular and versatile group of meals based on rice and stock. Ingredients like butter, saffron, sausage, shrimp, veal, wine, and parmesan cheese are frequently combined to prepare a variety of delicious risottos.
For further information about risotto components, types and recipes, you can go to RiceSelect ® Arborio Rice and you’ll get to know all about one of the most representative dishes of Italian cooking.
What is risotto?
It is a creamy rice dish which is cooked very slowly by adding 1/2 cup of liquid at a time.
This method makes the rice release its starches, forming a rich sauce with soft but slimy firm grains. You must enjoy risotto as soon as it comes off the stovetop since the starches begin to set while you wait.
Can you prepare Risotto with regular rice?
You can but you should not because it won’t be perfect. Long-grain varieties such as white rice, basmati or jasmine cook up fluffy, and grains stay separated. Whereas short-grain arborio rice sticks together as it cooks.
Therefore, you will get clumped together grains that are easier to chew with this special type of rice.
What is Arborio rice?
It is a variety of short-grain rice used mainly in the typical preparation of risotto.
Arborio rice is high in natural starch content because it undergoes less milling than ordinary long-grain rice.
Cooking the rice releases this starch, making a firmer, chewier, and creamier rice in comparison to the other types.
Two Risotto Recipes
If you want to learn how to make risotto, you can try the following easy two methods:
Risotto Alla Milanese
Ingredients (6 servings)
- 500 g (17.6 oz) of Arborio rice.
- 60 g (4 tbsp) of butter.
- 30 g (2 tbsp) of beef marrow.
- 2 L (8 1/3 cups) of beef broth.
- 1 finely diced onion.
- 1 pinch of saffron dissolved in 240 ml (1 cup) of broth.
- Grated Parmigiano-Reggiano as needed.
- Salt as needed.
Preparation
- Put the butter, diced onion, and marrow in a large heated saucepan and stir-fry over low heat until the onion becomes translucent. Add the rice and stir it in well so it absorbs the flavors.
- Raise the heat and start adding hot beef broth to the rice, one ladle at a time, while stirring in an even, circular motion. Each time the rice absorbs the broth, add more. Cook for about 15 minutes, depending on the quality of the rice, making sure it remains al dente.
- Lastly, add the remaining broth with saffron dissolved in it and remove it from the heat. Add grated Parmigiano-Reggiano cheese and season with salt.
Risotto Al Barolo
Ingredients (4 servings)
- 1 finely chopped small onion.
- 30 g (1 oz) of butter.
- 300 g (10.5 oz) of Arborio rice.
- ½ bottle of Barolo wine.
- ½ L (2 cups + 2 tbsp) of heated beef stock.
- 3 tbsp of grated parmesan cheese.
- Salt as needed.
Preparation
- In a high-sided saucepan, heat 15 grams (1 tbsp) of butter over a medium flame. Add the chopped onion and sauté until it softens.
- Next, add the rice and mix well in such a way that every grain gets coated in butter. Pour in the wine slowly, then stir continuously until the wine evaporates.
- Gradually add the heated stock, one ladle at a time, mixing from time to time for about 15 to 20 minutes. When the dish is almost done, blend in the remaining butter, grated Parmesan, and salt.
- Cover partly with a lid and let the risotto sit for 5 minutes before serving.
No doubt if you love Italian cuisine, you will definitely enjoy preparing your favorite type of risotto at home!