A risotto is a delicious Italian main dish. It's basically flavored rice, and it can be made in a huge variety of flavors. It can be served with meat and always with a good wine! First of all, find the ingredients for your risotto. It might be a little difficult to find the right ingredients. You will need:
- 2 cups of Italian rice, carnaroli rice or arbório rice
- One medium onion
- 1 1/2 Tablespoons butter or 2 Tablespoons of oil
- 4 ounces vegetable sauce (can be canned) and 6 1/2 cups water or alternatively, 7 cups of broth
- Parmesan cheese
- Dry white wine (can be a cheap one, not too sweet)
- 1 teaspoon of saffron (the powdered one)
- Prepare the ingredients. First prepare the rice: A regular cup of rice is enough for 2 people. This recipe is for 4-5 people, so use 2 cups of rice. Open the wine. Chop the onions. In a medium saucepan, dissolve the vegetable sauce in 6 1/2 cups of water or heat 7 cups of broth at low heat.
- Start frying. In a large saucepan, heat 2 tablespoons of oil and add the onions. Oil is "lighter" than butter and doesn't have too much cholesterol, but butter is the right ingredient. It's a personal choice and the final result doesn't change except for the fact that it's healthier to use oil. If you decide to use butter, use 1 1/2 tablespoons. Saute the onions on medium-high heat until they start to turn pale golden-yellow. Add a pinch of salt. Add the rice and mix it well and regularly (don't let it burn!) for 2-3 minutes. (My Nonna says, "Until you have the impression that it's going to make TSSSSSSS when you add the wine.")
- Add the wine. Add the wine until it covers the rice completely and change the heat to medium-low. If you don't drink, remember that the alcohol evaporates, and the flavor is what matters. Mix in the wine, then add 1 teaspoon of saffron and keep mixing.
- Don't stop. Keep stirring until the wine evaporates. Add the heated broth until it covers the rice. Keep stirring until it is absorbed. Taste the rice--it will probably still be hard, but it's important to taste it because the right way to eat the risotto is "al dente" (when the rice is tender, but firm to the bite). Tasting it will help you not to miss the perfect timing to stop adding broth. (Otherwise, it will finish too pasty or watery or the rice will be too soft.) Keep adding broth (just a bit at time) and stirring, tasting once in a while. It will take 15-20 minutes until the rice is done. But always use your cooking instincts.
- Grand finale. It's time to season the risotto. You can do it in the saucepan or in the bowl that you are going to use to serve it. Add one tablespoon of butter, and here it's alright to add it, because you won't fry it, and a half of a cup of freshly grated Parmesan cheese. Let it rest for 5 minutes. Serve it with a good wine and Parmesan in case someone likes it "cheesier."