Risotto Recipes

Italian risotto has become known as another typical Italian dish, even if the rice did not originate from Italy as pasta.

Rice is a cereal like corn or wheat, but less fat and is eaten by half the world population. Italian rice is prized for its high quality and is now widely exported as a gourmet product.

Italian rice is classified into 4 groups, ordinary rice (Riso comune) and a small round grain and cooking time is between 12 and 13 minutes. Ideal for soup or vegetable broth.

Semi-thin (semifino) type has round grains of average length. It takes a little longer to cook (13-15 minutes) and are increasingly used for antipasti, unique dishes, hot and cold.

The thin (fino) cone type are grains that require about 14-16 minutes of cooking. Finally, the SUPERTHIN (superfino) has such large and long grain shape, with a cooking time of between 16 and 18 minutes and are especially suitable for risotto. What is known Arborio or Carnaroli Boldo fall into this category and are the favorites of chefs.

Parboiled rice is often underestimated. It is made using a procedure used by the ancient Egyptians. They used to marinate with hot water and dry under the sun to help preserve it. This method has been rediscovered by the Americans after the Second World War because it provides safeguards under Part nutrient conservation and long term.

Today, with new technologies, rice is treated with steam at high temperatures quickly dried on an air mattress. This practice naturally frozen starch, making it strong and keeping its valuable substances to the surface passes inside the grain.

Thus, the grain is parboiled richer in nutrients, resistant, allows for better preservation and easier to prepare because it only takes 10-12 minutes to cook and do not overcook.

One of the Italian risotto recipe is known as a rudder, also called the risotto Milan in Italy, as is typical in the area of Milan. This is a delicious and delicate dish that has its strength in saffron powder.

How to cook a risotto with saffron

You'll need (4 people):

aec 400g rice (read above for your choice of rice)
aec 2 tablespoons extra virgin olive
aec Half onion (uncut)
aec approx. 1 liter of broth
aec 3 or 4 tablespoons grated Parmesan good
aec 2 tablespoons butter of good quality
aec 1 packet of saffron
aec salt

How to do:

Put the oil in the pan, put on gas and add the onion. Add a little color, then add the rice. Stir and let it cook for a while. Then, add a little broth (about 2 cups), mix down and gas. Keep adding broth as it dries, always mixing well after each addition. Salt it, paying attention to the type of broth you use. If you use cubes, add a little salt, because the cubes are very salty.

(A simple point: generally, you'll need the double amount of broth to compare the amount of rice. If you measure a cup of rice, you'll need 2 cups of broth)

After 10 minutes, taste to see if it's done. When it is completely finished, add 2 tablespoons of butter, grated parmesan and saffron. Turn off the gas, mix everything well and close the pan for a few minutes.

Then you simply open, put your plate and your risotto ... enjoy it!