Risotto
4 servings
35 minutes
Risotto is not just a dish but a true art born in Italian cuisine. Its history traces back to the northern regions of Italy where rice first gained culinary recognition. This dish captivates with its creamy texture and delicate flavor with hints of wine and rich buttery depth. Each grain of rice becomes tender yet firm, while parmesan adds a refined saltiness. Risotto is perfect for a cozy dinner when one wants to indulge in gastronomic pleasure. It pairs well with seafood, mushrooms, or meat but remains unforgettable in its classic form. Simple to prepare yet requiring attention to detail, this recipe reveals the beauty of a slow and mindful approach to cooking.
1
Heat oil in a large skillet or wide pot and sauté the onion for 5 minutes until it becomes soft.
- Olive oil: 2 tablespoons
- Onion: 1 head
2
Add rice to the pot and mix well to coat each grain with oil. Cook for 2-3 minutes. Add wine, stir a couple of times, and cook for another 1-2 minutes to let the wine absorb.
- Rice: 400 g
- Dry white wine: 150 ml
3
Holding the pot over medium heat, add some hot broth and stir well. Continue adding broth while stirring. Before adding more, ensure the broth has been absorbed. This will take about 20 minutes.
- Chicken broth: 1.2 l
4
When the rice is ready, remove the pot from the heat and stir in the cream and cheese.
- Cream: 3 tablespoons
- Parmesan cheese: 30 g
5
Let it stand for a couple of minutes and serve on warmed plates.