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Italian Risotto
Italian rice dish - risotto

Risotto is a classic cooking method exclusively from the Italian Culinary Art. It is an Italian rice dish popular in the north of Italy. Rice is slowly cooked in broth to a creamy consistency.  Any ingredients, includes meat, fish, fowl, herb, vegetable, cheese, or sausage can be added to a risotto to flavor it. The method of preparing a risotto is to let the rice absorb a little broth at a time until the rice reaches a creamy consistency, tender and with slight chewiness. The idea is to flavor the rice with all the ingredients.

Risottos are made using short-grain rice with the broth being added gradually while the rice is stirred constantly. The cooking technique leads the rice to release its starch, giving the finished dish a creamy texture.

Italian Risotto Recipe: (serves 4)

Ingredients:

  • 320g Arborio rice (use any rice you can get if you can’t get Arborio rice, but the texture of outcome will be differ)
  • 3 chicken sausages, sliced
  • 1 liter chicken or vegetable broth
  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • 3 tablespoons of olive oil
  • 1/2 cup white wine
  • 1/2 teaspoon salt
  • 1 teaspoon minced fresh parsley

  • 1/3 cup Parmesan cheese

Methods:

  • Heat olive oil in a large heavy-bottomed saucepan over medium-low heat.
  • Add onion, garlic and sausages, fry until slightly golden.
  • Add rice and stir rice until grains are coated with oil.
  • Add wine and stir constantly on medium heat until wine is absorbed.
  • Add a ladle of broth, stirring until liquid is absorbed.
  • Continue to add more broth one ladle at a time, stirring frequently until it is absorbed. Repeat until all broth added and rice is cooked and creamy.
  • Remove from heat, stir in cheese, parsley and salt.
  • Serve immediately.
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