How to make risotto without a recipe

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

Risotto is an incredibly simple dish; everything about everything takes no more than half an hour. To make sure of this, we suggest that you do without a prescription and limit yourself to only this simple instruction.

Let's start with the selection of ingredients. Of course, risotto is indispensable without rice, olive oil, onions, broth and cheese. Well, to them you can add bacon, chicken, seafood or various types of cheeses, dried herbs, spices, wine and citrus fruits.

Once you've picked up a mix of ingredients, start with the base - fried onions. Before frying, we decided to brown the bacon slices in olive oil until crisp, and use the melted fat to brown the chopped shallots. This will give the risotto base a much richer flavor.

When the onion has softened, add the chopped garlic to it and add some dried thyme, rosemary, tarragon, or a ready-made mixture of Italian herbs.

Pour the rice over the onion and stir, making sure each grain of rice is covered with a layer of fat. At this stage, you can pour in some dry white wine. If it is not at hand, vermouth or even beer will do. If you decide to add hard vegetables, such as beets or carrots, to the risotto, then it is better to lay them with cereals.

When most of the wine has been absorbed, start pouring in broth - meat, vegetable, mushroom, or seafood. Preheat the liquid to room temperature and then gradually pour it into the rice. Each next ladle is added only after most of the previous one has been absorbed.

The volume of broth depends on the amount of rice, you need to ensure that the grains do not become completely dry, and the finished risotto has a fluid, creamy consistency.

There is no need to continuously stir the rice for the entire 20 minutes of cooking, just periodic but frequent stirring is enough.

Try risotto. If the grains have softened on the outside, but remain slightly dense on the inside and retained their shape, the dish can be removed from heat.

In the classic risotto recipe, cream is not poured into the rice, but they never interfere with the creaminess of the dish. A good handful of grated cheese is sent to the stewpan last.

Risotto must be served immediately after preparation. Toppings with a contrasting texture, such as crispy bacon, bread crumbs, and nuts, are the best additions to your meal. It never hurts to splash in a little more olive oil.

If you fail to cope with a portion of risotto for dinner, the leftovers can be used to prepare an interesting hot snack - arancini - rice balls fried in breadcrumbs.