Risotto

The method the variants assume: hot stock a ladle at a time, then butter off the heat.

Not vegetarian — contains parmesan whose rennet the source does not name.

Ingredients

• 320 g carnaroli or vialone nano rice
• 1.2 litres stock, kept at a simmer
• 1 small onion, very finely chopped
• 120 ml dry white wine
• 80 g cold butter, diced
• 70 g parmesan, grated
• 2 tablespoons olive oil
• 1.5 teaspoons salt

Method

1. Soften the onion in the oil over a low heat for 10 minutes without colouring it.
2. Add the rice dry and TOAST IT 2 MINUTES, stirring, until the grains are hot to the touch and the edges have gone translucent while the centre stays white. That toasting firms the outside of the grain so it holds its shape for eighteen minutes of stirring.
3. Add the wine and let it go completely.
4. ADD THE STOCK A LADLE AT A TIME, hot, waiting until each is nearly absorbed before the next. Cold stock stops the cooking dead each time and the grains cook unevenly; all of it at once boils the rice instead.
5. Stir often but not constantly. 18 minutes from the first ladle for carnaroli, and taste from 15 — the grain should give with a firm centre and no chalk.
6. TAKE IT OFF THE HEAT, THEN BEAT IN THE COLD BUTTER AND THE PARMESAN. This is the mantecatura and it must be off the heat: cold butter into hot rice emulsifies into a cream, while butter melted over the flame just goes oily.
7. It should be all'onda — loose enough to move in a wave when you tilt the pan, never a mound that holds its shape. Rest it 2 minutes, covered, and serve on a flat plate.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes