Risotto is a North Italian rice dish cooked in broth to a creamy consistency as the based. You can mix it with anything such as meat, vegetable, seafood and etc. Since I cooked the risotto from scratch, I have to find the right ingredients, especially the type of rice I will be using. The particular rice is called Arborio Rice.
- 1 medium white or yellow onion (roughly chopped)
- 150 ml or a splash of white wine
- 1 litre of chicken or vegetable stock
- 2 tbsp olive oil
- Grated parmesan (as much as you like)
- 350 g or 1.5 cups of arborio rice
- Salt and pepper to taste
- Mushroom or anything you like
- In a pan heat the olive oil and add the onion. Cook the onion until it begins to soften then add your mushrooms.
- Add the rice and keep stir it for 1 to 2 minutes (don’t stop!) so that it doesn’t stick on the bottom of the pan.
- When the rice begins to translucent/semitransparent (not burnt!) add the wine and let it evaporate and keep stirring.
- Start to add the stock and keep stirring until the liquid is absorbed. Continue until half of your stock has been used.
- This is the fun part! add half of your grated parmesan and finish the remaining stock until the liquid has been absorbed. You can see the rice become al dente.
- Last, add the rest of the parmesan and season them with salt and pepper.
When your risotto is ready, serve immediately, otherwise it will continue to cook and it will be overcooked.