RISOTTO ALL RISOTTI START THE SAME WAY, THERE ARE JUST A FEW EXCEPTIONS, THEY START BY COOKING THE ONION (ALWAYS WHITE OR GOLDEN ONIONS, NEVER GARLIC !!!) IN EXTRA VERGIN OLIVE OIL, UNSALTED BUTTER OR A MIX OF BOTH.  THE NEXT STEP IS TO BROWN THE RICE WITH THE ONION, THEN ADD THE WHITE WINE AND MAKE IT EVAPORATE.  AT THIS POINT START ADDING THE BOILING BROTH AND STIRR CONSTANTLY. IF YOU DON'T HAVE A BROTH ALREADY PREPARED YOU CAN SUBSTITUTE WITH SALTED BOILING WATER OR A BROTH MADE WITH A BOUILLON CUBE, BUT THE END RESULT WILL BE A LITTLE DIFFERENT.  ONCE THE RICE IS COOKED, ADD THE GRATED PARMIGIANO AND A LITTLE MORE BUTTER. THIS RISOTTO, VERY SIMPLE, IS ALSO CALLED RISOTTO AL PARMIGIANO, IF YOU LIKE, YOU CAN START TO PREPARE IT, THE RECIPE IS ALREADY POSTED. MOSTLY ALL OTHER RISOTTI ADD ON TO THIS BASIC ONE, THE EXTRA INGREDIENTS ARE ADDED BEFORE PUTTING THE RICE (EXAMPLE: RISOTTO AL RADICCHIO) OR AT THE END, BEFORE ADDING THE PARMIGIANO (EXAMPLE RISOTTO ALLO ZAFFERANO).
NOW THAT YOU KNOW THE SECRET OF ALL RISOTTI, YOU ARE READY TO PREPARE THEM JUST LIKE AN ITALIAN !!! Comments are closed.
|
SOMETHING ABOUT ME
|