A lot of people have asked me how to make a good Risotto at home.
Well, although risotto (the Milanese style) is – hand down – my favorite dish and I believe that the Risotto process is probably the best way to cook rice.
It permits you to preserve the starches and keep your dishes incredibly creamy and tasty.
I must say that at the beginning I also had to make numerous attempts with risotto……. I was not able to properly calculate the doses and how long to blend while cooking, avoiding to burn everything, but above all, I could not find the right type of rice.
Sometimes it was raw, sometimes overcooked and sticky. In short, a disaster!
Then one day I tried Carnaroli, et voilà. My risotto has become chef-proof!!!!!!!!!
Even if at first sight this cooking technique could seem hard to make, I will show you that it’s easier than it appears.
You will become a Chef in a while.
Servings = 4 pax – Prep. Time = 30 minutes – Cooking Time =14/16 minutes
- 400 gr. Carnaroli rice
- 30 g butter
- 1/2 white onion
- 1 glass of white wine
- 1 lt veggie broth
- 4 zucchini
- 8 gr. saffron
- 2 sprig of Persil
Preheat the broth and let it boil. If you don’t have the broth ready, here you will find a quick recipe.
First, finely chop the onion and put it in a large pan with the butter.
Let fry until golden but not brown, then add rice and stir.
After a couple of minutes drizzle the wine and let it evaporate while stirring.
In the meantime chop zucchini into dices and pour over salt. Then add to the rice and stir, pouring half cup of warm broth.
Continue stirring from bottom to top in the same direction adding, as it absorbs, more broth, just 1/2 cup a time.
Take a cup of broth aside, pour into it the saffron and let dissolve it.
When you get to 2/3 of the cooking time, pour the broth cup containing the saffron into rice and continue stirring until absorbed.
At the end of cooking, turn off the stove and sprinkle the risotto with a little chopped parsley.