Perhaps one of the most renowned cuisines in the world, competing head-to-head to the French, is the Italian. Even if some dishes might seem difficult to prepare if you’re not a chef, luckily risotto is a very simple and delicious recipe you can try at home.
The beginning of a tradition
If we had to thank someone for having the chance to enjoy a bowl of risotto on a rainy day today, it would be the Arabs, as they introduced rice to the Italian people in the Middle Ages.
Originally from the North-West area in Italy, where rice is harvested, risotto has conquered the hearts of people all over the world. It is most frequently cooked in fall and winter, since few things are more satisfying than having a warm risotto on a cold day. But what makes this dish so special?
Magic is found in the simple things
The trick to the ideal risotto is using the proper type of rice. Risotto is one example of an arborio rice recipe, in which the grains are short and therefore can absorb water or broth in large amounts during the cooking process, creating a creamy consistency. Other rice high in starch, like Carnaroli or Japanese, are also appropriate as long as they’re not washed beforehand, because it’s that starch that will give us the sticky result after boiling.
Since the rice must absorb big quantities of liquid in order to get creamy, the other key ingredient to achieve this and add a delicious taste is a good broth. It can be prepared at home for the occasion or simply bought ready-to-use at the store, any kind is good. Vegetable broth has a more subtle taste, but you can also choose mushroom or chicken broth, which is the most widely used. If you wish to experiment and add some extra flavor, you can use ham, turkey or even beef broth.
The versatility of risotto allows for a wide variety of versions. Besides rice and broth, risotto can include onions, mushrooms, chicken, pumpkin, peas, corn, bell pepper, celery, tomato, garlic, chicken, parsley, thyme, etc. You can even try and create your own version!
If you’re not sure what kind of risotto you want to try first, we’ll give two options to choose from: a typical and very simple one, and another more eccentric, in case you feel inspired.
Classic creamy risotto
Ingredients (for one portion):
- ½ cup of Arborio rice.
- Broth as needed.
- ½ onion.
- ¼ cup of butter.
- 2-3 Portobello mushrooms.
- ¼ glass of white wine.
- A dash of oil.
- A pinch of green onions.
Preparation:
- Set your stove at low heat and get your broth ready.
- Cut your onions and your mushrooms into small pieces. Do the same with the green onions, you’ll use them in the end for decoration and for a fresh taste.
- Put the butter and the oil in a pot of your choice. Sauté the onions at low heat until they get a translucent color. Add salt to let the onions release its liquid.
- Add the mushrooms, stir and let cook for a few minutes with the pot covered.
- Raise the heat to a high temperature and add the wine. Wait until the alcohol evaporates.
- Add the rice and mix thoroughly until it gets covered in butter and wine. Be careful not to brown it!
- Add some of the broth and stir. Wait until the rice absorbs it. Repeat these steps until the rice is perfectly done or al dente. The rice must be always moist, but the broth can’t be too much to let the rice float around. You want your rice to be done at the exact same time there’s no broth left in the pot.
- Add some extra butter and stir vigorously to let it melt and make the risotto even creamier.
- Serve in a bowl or plate. You can add the green onion and throw some Parmesan on it!
Yellow and sweet Risotto
This version includes pears, which might sound odd, but the soft taste of pears makes them a very unique ingredient to step up your cooking game. This risotto is for you if you’re bold enough to try new flavors.
Ingredients (for one portion):
- ½ cup of Arborio rice.
- Chicken broth as needed (vegetable broth is good too).
- 2 leeks.
- ¼ cup of butter.
- 1 small pear.
- ¼ glass of white wine.
- A dash of olive oil.
- Black pepper.
- Saffron to taste.
- Salt and pepper.
- Parmesan cheese.
Preparation:
- Prepare your vegetables: clean and cut your leeks in thin slices or chop in small pieces. Peel and cut your pear, remember to take out the core.
- Set your broth to medium heat. Separate a small portion to add the saffron to taste.
- In a pot, heat your olive oil and stir-fry the leeks with salt and black pepper
- Add the rice, mix until well combined and add the white wine. Wait until the alcohol evaporates.
- Add the pear and the broth with the saffron, and set the heat to low.
- Add more broth little by little and stir each time, until you see the rice is done.
- After 18-20 minutes, add the butter and Parmesan cheese freshly grated.
- Add salt and pepper to taste if necessary.
