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Make Restaurant-Quality Risotto At Home

By Numero Thailand

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When talking about authentic Italian food, ‘Pasta' and 'Pizza' menus would be the first things that pop into one’s mind. However, there is also a rice menu called 'Risotto' that is highly popular and omnipresent on the list of any top Italian restaurants. The uniqueness of this Italian dish lies in the softness of the cooked rice and the preparation. Originally, it is believed that the food looking like nowadays Risotto has existed since ancient times. Beginning with the journey of rice from Asia to the Middle East and Europe. In Italy, there are historical pieces of evidence reveal that around the 13th century, the Saracen were the first people who introduced rice to the Italian people. Later, rice cultivation became common, resulting in new cooking methods. Initially, the risotto was just simple cooked food, made from Italian rice, butter, broth, cheese, and onions. Later, adding other ingredients such as mushrooms, seafood, meats. Currently, risotto can be found everywhere in Italian restaurants. However, risotto is one of the easiest comfort foods to make at home.

SERVES 6 / COOKS IN 45 MINUTES

Ingredients
1.1 litres organic stock , such as chicken, fish, vegetable 1 large onion 2 cloves of garlic ½ a head of celery 90 g Parmesan cheese 2 tablespoons olive oil unsalted butter 400 g risotto rice 2 wine glasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine

1.Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.

2.In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.

3.Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

4.Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.

5.Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

6.Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.

7.Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

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