The word risotto refers
to rice that has been toasted briefly in a soffritto and then
cooked by gradually adding boiling broth or water and mantecato
(adding butter and Parmigiano). Remember that rice suitable for
risotto absorbs a quantity of liquid three times the weight of
the rice itself. To cook risotto it is preferable to use a medium-height,
heavy saucepan with a rather large bottom so that the flame can
spread underneath.
Brown the onion in 1 ounce butter. When
the onion loses its crunchiness (do not let it brown) add the
rice and toast gently over a medium heat, stirring frequently
with a wooden spoon until the rice absorbs the fat and becomes
flavored. Then pour a ladle of boiling broth into the pot. If
the recipe requires some dry white or red wine, add it first,
let it almost completely evaporate, and then add the broth. Continue
to stir - but not too frequently - and gradually add more broth
as the rice absorbs the liquids. It is important to keep the
rice simmering constantly, so dose the amount of broth wisely
as you add it to the rice. When the rice is cooked al dente,
turn off the heat. Add butter and grated Parmigiano, let stand,
covered, for a couple of minutes, so that the rice finishes cooking.
Serve immediately.
Makes ? servings.
Notes:
Risotto should not be too dry but lightly
creamy, and each grain of rice should be fluffy. The broth used
for risotto should always be rather light and clear, most often
made from chicken or veal. The ratio of broth to rice for risotto
is 1 part rice to 3 parts broth, more broth or hot water for
boiled rice. For risotto use only imported fine Italian rice,
since it is less rich in starch and therefore more suitable for
this preparation.
Risotto can be made with various ingredients
such as meat, fish, vegetables, game, etc. Some of the most suitable
vegetables are asparagus tips, green peas, beans, radicchio leaves,
artichoke hearts, leeks, zucchini, fava beans, and mushrooms.
Chicken liver, and quails are suitable for meat-based risotto.
For fish-based preparations, the most common ingredients are
mussels, clams, shrimp, baby cuttlefish, scampi, swordfish, crayfish
and lobster.
Risotto recipes are often named after
the ingredients used, for example risotto con piselli (with green
peas), risotto agli scampi, risotto with radicchio.
Parmigiano is never added to risotto with
fish or shellfish. There are some exceptions, however, depending
on personal taste.
