Risotto
Risotto is one of the most well-known and beloved dishes in Italian cuisine, originating from Northern Italy, particularly the Piedmont and Lombardy regions. The art of making risotto lies in the constant stirring and gradual addition of liquid, which ensures the dish's characteristic creamy texture. The secret to authentic Italian risotto is Arborio rice, which, thanks to its starch content, results in a silky smooth consistency. If you want to make a truly delicious and special Italian one-pot dish, try this risotto recipe!
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion and garlic. Heat the chicken broth in a saucepan and keep it warm throughout the cooking process.
2
In a large pan, heat the olive oil and half of the butter over medium-low heat. Sauté the onion and garlic until translucent.
3
Add the Arborio rice and stir for a few minutes until the grains become slightly translucent. This helps to create the creamy texture of the risotto.
4
Pour in the white wine and cook, stirring constantly, until it has completely evaporated.
5
Begin adding the warm chicken broth, one ladle at a time, to the rice. After each addition, stir until the rice has absorbed the liquid.
6
Repeat this process for about 18-20 minutes, until the rice is creamy but still slightly al dente.
7
Once the rice has reached the desired consistency, remove from the heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
8
Let it rest for 2-3 minutes, then sprinkle with freshly chopped parsley and serve immediately.
