Preparation

• Whatever the recipe, the first thing to do is to prepare a broth, vegetable, meat, fish…
  Now let’s talk about the choice of casserole: Copper, Aluminum, and Cast Iron are the best materials for cooking Risotto.
  Avoid steel because rice sticks to it very easily.
  The casseroles should be wide and with not too high edges.
  For a risotto sufficient for 2-4 people, I recommend a 9.5-inch casserole.
  Let’s now move on to the preparation, which begins with a sauté…
  After this step, raise the heat and pour in the dry rice.
  Toast it for 1 minute, stirring continuously to ensure even toasting.
  Now you can add the broth until it covers the rice and stir until it begins to be absorbed.
  Then add more broth and proceed in this way.
  Halfway through cooking, add the ingredients that characterize your risotto.
  Towards the end of cooking, taste and adjust the salt.
  Remove from the heat and stir in the cold butter, cover with a lid for 1 minute.
  Uncover and stir vigorously.
  The Risotto should be soft and creamy, with whole and well-separated grains.
  The true risotto is never firm, nor too brothy.
  To check its perfect execution, rock the casserole back and forth: the rice should wave from one side to the other.
  All Risottos that do not follow this procedure cannot be defined as such, but only “Rice with the ingredient that characterizes it.”