Italian Risotto
Italian Risotto is one of the most well-known Italian dishes, originating from Northern Italy. Risotto was first made in the Po Valley, where rice was grown in abundance. A Milanese chef, representing the refined tastes of Italian cuisine, created the first risotto recipe in the 16th century. The creamy texture results from continuous stirring and careful cooking, during which the broth is gradually absorbed. The dish is now popular worldwide, especially as a dish for special occasions.
Ingredients for this recipe
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Preparation Steps
1
In a large pan, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
2
Add the crushed garlic and Arborio rice. Toast the rice for 2-3 minutes, stirring constantly.
3
Pour in the white wine and stir until the alcohol has evaporated.
4
Slowly add the warm vegetable broth, one ladle at a time, stirring continuously until the rice absorbs the liquid.
5
Continue adding broth and stirring until the rice is tender and the risotto has a creamy consistency.
6
At the end of cooking, stir in the grated Parmesan cheese and finely chopped parsley.
7
Serve hot and fresh, garnished with extra grated Parmesan cheese, if desired.
