Easy Risotto Recipe
What is risotto?This is one of my favorite rice
dishes.Nutritious,economical,versatile and easy to prepare,the
soft,creamy texture of this northern Italian classic makes it the
perfect comfort food.You will need a large,heavy saucepan
,preferably with a rounded bottom to prevent the rice sticking at the corners,and wooden spoon for stirring.The beat should be kept constant and moderate.If risotto cooks to quickly,the rice will be too soft and “chalky”,and if it cooks too slowly,it will have a sticky,glutinous texture.Keep the stock simmering,so that it is always hot when you add it,to avoid any temperature variations while cooking.
,preferably with a rounded bottom to prevent the rice sticking at the corners,and wooden spoon for stirring.The beat should be kept constant and moderate.If risotto cooks to quickly,the rice will be too soft and “chalky”,and if it cooks too slowly,it will have a sticky,glutinous texture.Keep the stock simmering,so that it is always hot when you add it,to avoid any temperature variations while cooking.
Easy Risotto Recipe(Basic Method)
Heat butter or olive oil in the pan,and coat the rice well in it
before adding any liquid.Then gradually add the simmering stock,about ¼
pint-140 ml at a time,always allowing one batch of stock to be absorbed
before adding the next.Stir constantly.Keep adding stock in this way
until the rice is cooked.This should take about 20-25 min.You may find
that the risotto is cooked to your taste before adding all the stock
asked for in an easy risotto recipe.The more liquid you add,the creamier the risotto will be,but the rice should remain just firm to the bite .If
necessary,remove the pan from the heat,cover and allow to stand for a
few min. to absorb any liquid remaining in the pan.Season to taste,and
serve immediately.Various flavorings and vegetables can be added during
the cooking process,as in the following recipes.Easy Risotto Recipe with Broccoli,Broad Bean and Mint
To cook this easy risotto recipe you need the following ingredients:1 medium onion,peeled and finely chopped, 1 tablespoon extra virgin oil,10 oz-110 g small broccoli florets,2 ½ pint-1.45 l simmered vegetable stock,4 oz-110 g shelled broad beans,1 tablespoon finely chopped parsley,8 mint leaves,finely shredded,salt to taste,freshly ground black pepper,1 oz-30g unsalted butter,2 oz-60 g Parmesan cheese,grated.
Fry the onion in the olive oil in a large,heavy pan until soft and golden.Stir in the rice and broccoli,until well coated in the oil,then gradually add the simmering stock,as in the Basic Method opposite.Continue until you have used up about half the stock.Then,with the next batch of stock,add the broad beans and parsley.Continue adding more stock and cooking it to absorption until the rice is cooked to your taste.Stir in the butter and Parmesan cheese,and serve.
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