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 Risotto is a traditional Italian creamy rice dish made with short-grain or Arborio Italian rice. The rice is gently cooked in olive oil or butter . Liquid, usually broth, is then added a small amount at a time until the rice is cooked and bathed in creamy liquid. Risotto must be stirred almost constantly to release the starch from the rice so the starch thickens the broth, giving the dish its characteristic creamy consistency.
Risotto is best made with short- and medium-grain rice, which tends to be stickier than long-grain rice varieties. Three varieties are best suited to making risotto: Arborio, and Vialone Nano. These produce the creamiest results. Of the three, Arborio and Carnaroli are the only two that are pretty widely available in grocery stores in our country. Only the best Italian rice variety, the Carnaroli, is used for our risotto mixes The Risotti of Dr. Scotti: rice is mixed only with natural ingredients, with no preservatives added, and packed in modified atmosphere; a ready mix to be used to prepare a home made creamy risotto without any further ingredients needed.
Almost all risotti are made following the same basic procedure, with minor variations: · Begin by mincing a small volume of onion and whatever other herbs the recipe calls for. · Fry the mixture in abundant olive oil (“Monini Classico Extra Virgin” is recommended) or unsalted butter, and when it has browned remove it with a slotted spoon to a plate, leaving the drippings in the pot. · Stir in the rice and fry it too until it becomes translucent (this will take 7-10 minutes), stirring constantly to keep it from sticking. · Return the seasonings to the pot and stir in a third of a cup of dry white or red wine that you have previously warmed (if it is cold you will shock the rice, which will flake on the outside and stay hard at the core). · Once the wine has evaporated completely, add a ladle of simmering broth; stir in the next before all the liquid is absorbed, because if the grains get too dry they will flake. · Continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage (if you want your risotto firm, time your additions of broth so that the rice will finish absorbing the broth when it reaches this stage; if you want it softer, time the additions so there will still be some liquid left). · At this point stir in a tablespoon of olive oil and the grated cheese (if the recipe calls for it), cover the risotto, and turn off the flame. Let it sit, covered, for two to three minutes, and serve. |
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