We turn our route into a country that is famous for its culture and art as well as its world-famous cuisine. You can find love and passion in their beautiful cities and flavors. I think you understand the place we’re talking about. Italy…
Risotto is one of the most important and indispensable dishes of Italian cuisine. It is one of the symbols of Italian food culture. It is the first dish that comes to mind when it comes to rice in Italy. It is done by adding wine and onion by adding rice. Risotto takes its name from the “Riso” root, which means rice in Italian. Italians consume this aromatic and delicious meal in their routine dinners as well as on their special occasions. Although it looks like porridge rice, it has no similarity with porridge rice in terms of cooking and taste. Risotto has a special rice and no porridge. Its consistency is more like a viscous structure. The cooking technique is also a bit laborious and requires special effort. While cooking risotto, wine or broth is added. Thus, it reaches a creamy appearance. If you cook it in its full decision, its appearance may mislead you before you taste it.
The history of Risotto is after Italy meets rice. The rice used in making risotto should be a high-starch broken rice suitable for cooking on low heat.
The ideal type of rice to make risotto, one of the indispensable flavors of Italian cuisine, is Aborio rice, which takes its name from the town of Arborio. It is a type of rice grown in the Po valley. Risotto can be made with other rice types. The only condition is that the rice is broken.
To soften risotton, it is necessary to roast in onion and butter. Then rice is thrown and roasted. When the rice becomes transparent, gradually add wine or broth. As these liquids are added, Risotto must be mixed continuously. After mixing for 30 minutes, it absorbs the rice water, releases starch well and turns into a creamy structure. Finally, it is mixed by adding parmesan and butter and taken from the stove.
Risotto is served with preheated dishes. Add the basil, parsley and parmesan cheese.
-2 cups Arborio rice
Half a glass of white wine
-5 cups chicken broth
-3 tablespoons of butter
-1 tablespoon of olive oil
-50 g parmesan cheese
-2 parsley leaves
-2 tablespoons of salt
Leave the broth to boil on the stove. Close the lid and keep it warm.
Finely chop the onion. Chop the parsley so that it is not too small.
– Heat olive oil and butter in a large pot.
Saute and sauté for 4-5 minutes by adding sauces.
Add the rice and mix it with a spoon for 2-3 minutes.
Add half a glass of white wine and continue mixing.
Add little by little with the help of a scoop of chicken broth we boil on low heat from one side.
– Add water as it decreases and keep the water warm.
When the rice starts to soften and becomes creamy, turn off the stove.
-This process can take your estimate 30 minutes.
Add the parmesan cheese, salt and parsley on the risotton you get from the stove. You can mix and serve.
You can also prepare it by adding mushrooms on it with tomatoes or different vegetables if desired. For those who do not consume alcohol, using vinegar may be a solution.