- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 213.03 (Kcal)
- Carbohydrates 20.39 (g) of which sugars 1.72 (g)
- Proteins 6.01 (g)
- Fat 11.15 (g) of which saturated 3.89 (g)of which unsaturated 2.06 (g)
- Fibers 0.79 (g)
- Sodium 470.44 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
How to make a perfect risotto?
How do you make a perfect risotto? What are the secrets to achieving a perfectly crafted risotto? In reality, there are only a few simple rules to follow, and I will briefly explain them here. For a perfect risotto, choosing the quality of the rice is very important because the creaminess of the risotto largely depends on this. Therefore, opt for carnaroli, arborio, vialone nano, or baldo.
Additionally, use a wide pot with a thick bottom to allow uniform heat distribution.
A crucial step is also the toasting of the rice: this can be done without fats or together with the risotto seasoning (as I did in this recipe). It’s important to heat the rice grains well to prepare them for cooking and to ensure they release the right amount of starch: this way, they will not break apart during risotto preparation. This operation should last very briefly, no more than a minute.
Also, be sure to use hot broth, but above all, add it little by little, as it is absorbed during the cooking process by the rice.
The other important step is the creaming of the risotto: thanks to this step, which generally involves the addition of butter and Parmesan (or extra virgin oil and other types of cheese), the risotto will acquire its characteristic creaminess. However, it must always be done at the end of cooking and strictly off the heat, stirring gently with a wooden spoon until the added ingredients are perfectly incorporated into the mixture.
