Gastronomixs

Risotto

A well-cooked risotto is absolutely delicious but unfortunately quite a rarity. Although it is not difficult to make, you do need to pay attention to a number of points. As you can expect from us, we will explain to you how to prepare the basic recipe correctly so that you can create endless variations.

Makes 800g.

Risotto

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Ingredients

1

 

onion, finely chopped

50

g

butter

350

g

Arborio rice

1.5

litres

beef stock

100

g

Parmesan cheese, grated

80

g

butter, cubed

As needed:

 

salt

Preparation method

  • Braise the finely chopped onion in 50g of butter. This step is called soffrito.
  • Fry the rice in the soffrito for two to three minutes, until the rice changes from white to slightly translucent. This step is called tostatura.
  • Then add the beef stock a little at a time so that the rice can absorb the liquid in between.
  • Make sure that you keep stirring well, so that the starch from the rice rises to the surface and dissolves to make the mixture sticky.
  • Leave the rice to rest for one minute and then add the Parmesan cheese and 80g of butter. This step is called mantecatura.
  • Season to taste with salt if you like.
  • Serve the risotto as hot as possible.

Serving suggestions

  • As a dish on its own.
  • As a side dish with a main dish or entremets, e.g. with braised veal shank.
  • Delicious combined with cauliflower, black garlic, and almonds.

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