Risotto

Category: Culinary recipes

Ingredients
Arborio rice	1 cup
Boiling broth or water	4.5 cups
Dry white wine	0.25 cups
Heavy cream	0.25 cups
Bulbs	2 pcs.
Garlic	4-5 teeth
Olive oil	50 ml
Grated parmesan cheese
Salt, spices
Fresh herbs

Cooking method

Basic option:
Lightly fry the onion, chopped into half rings, chopped garlic in a wide frying pan - until transparent
Add the washed and dried rice, continue to fry, stirring constantly, until the rice is also clear. Add salt, oregano, any spices to taste.
Heat high heat, pour in wine and stir until evaporated.
Reduce heat to medium. Gradually add broth or water in small portions - the vis should be wet, but not float in the water. Stir constantly.
The dish is ready when all the water has been added, the consistency is creamy, but each rice is dense.
Then add cream, cheese, herbs, stir and serve immediately.
Variations:
Risotto in Milanese style:
Separate half a cup of hot water, pour a bag of saffron into it, let it swell. Add at the end of cooking.
With porcini mushrooms:
Prepare mushrooms (fresh, dried or frozen), boil and sauté in a separate skillet in olive oil and half an onion. Use the mushroom broth to make risotto. Add mushrooms before cream.
With bell pepper and green peas:
Fry the bell peppers with half an onion in a separate skillet, add fresh or frozen peas and fry for another minute. Add to rice before cream.
With zest and lemon juice
Add the zest of one lemon and the juice of half a lemon in the middle of cooking the rice. You don't need to add cream
It's a classic. There are also options with artichokes, asparagus - I will not tire you. But you can also experiment by adding other ingredients that your imagination tells you.
I think it is not necessary to adapt a pilaf or a slow cooker to a master - without constant stirring, the same creamy structure with separately "readable" rice will not work.

Note

Quote: Yana

Alexandra, thanks for the good advice.
Arborio rice on the pack says that it is perfect for preparing risotto, paella and pilaf, due to its exceptional ability to absorb the taste of other ingredients. That's why I mostly use it. But I don't soak, I just rinse. It turns out pretty good.

Yana,

I have no doubt that what turns out to be delicious
but friability is important in pilaf, and Arborio, when properly cooked, is dense inside, but the structure of the dish is creamy.

I cook both risotto and paella.
Especially when preparing risotto, there is a difference. It absorbs water 5 times more volume, only it is necessary not to pour out all the water or broth at once, but on a small ladle and only boiling. Keep a pot of boiling broth or water over low heat near the frying pan. Then the dish is right. Try