Saturday, November 7, 2009


Rissotto, a Northern Italian dish is conventionally prepared in a heavy bottom skillet,preferably made of cast iron.A certain type of rice is used to prepare Rissotto (usually a aft,starchy,medium ) grain rice. Italian Arborio is the most common rice used to cook it as it is available in all the grocery store in Italy. Other rices that can be used are Roma,Vialone, Carnaroli,Nano and Maratelli.


Here's how you can make a basic Rissotto

What you need:

* 400 grams risotto rice
* 1.1 litres stock (chicken, fish or vegetable as appropriate)
* 2 tablespoons olive oil
* 1 large onion, finely chopped
* 1 knob of butter
* 2 cloves of garlic, finely chopped
* ½ a head of celery, finely chopped
* 2 wineglasses of dry white vermouth
* sea salt and freshly ground black pepper
* 70 grams butter
* 115 grams freshly grated Parmesan cheese

How to make:

I Stage

* Heat the stock
* Take a seperate pan and heat butter and olive oil
* add onions,garlic and celery
* Fry very slowly for 15 minutes
* Add the rice when vegetables have softened and turn up the heat.


II Stage

* Keep stirring the rice as it starts to lightly fry
* Add vermouth and keep stirring when the rice starts to look translucent
* Any harsh alcohol flavours will evaporate leaving a pleasent smell and taste behind.

III Stage

* Once the Vermouth has cooked,add a ladle of hot stock and a good pinch of salt
* Turn down the heat so that the rice does not cook too fast on the outside
* Keep adding ladlefuls of stock,stirring massaging the creamy starch out of the rice.
* This takes around 15 minutes.
* Continue adding stock until the rice becomes soft.
* If you run out of stock before the rice is cooked, add some boiling water.

IV Stage

* Remove from the heat and add the butter and Parmesan.
* Stir well
* Place lid on the pan and let it cook for 2 minutes.
* Eat it as soon as possible, while the risotto retains its beautiful tex

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