Risotto is the classiest italian way to cook rice. Risottos are cooked slowly and with broths, finishing the preparation with some type of cheese, obtaning a very creamy rice.
Risottos are called after the ingredients they contain, being the most gamous ones those made out of Funghi (mushrooms), 4 cheeses or vegetables. But, them all are constrcuted from the same initial recipe called Risotto Bianco (White Rice).
INGREDIENTS (for 4 people):
- 1 big thinly chopped onion.
- 4 expresso cups full of arborio rice. (The rule specifies one cup per person and an extra bit. Moreover, the type of rice used in Italy is arborio rice, although Bomba rice is also good)
- 1.5 Liters of Chicken Broth.
- 8 spoonfuls of parmigian cheese, and an extra bit for decoration.
- A glass full of martini bianco.
PREPARATION:
On the one hand we need to heat the broth, before reaching the boiling point, so that when incorporated into the rice, its cooking process is not broken. All the foam that might come out from the heating should be thrown away.
In a big pan (where the whole recipe is developed) we start cooking the onions with a couple of spoonful of olive oil, with a pinch of salt. Once the onion is done, the heat has to be risen to medium high and wait until the rice is transparent. Once is done, we higher the heat to high and then introduce the martini bianco. This has been the point where Jamie shared his amazing secret. We wait until the alcohol is gone and then we lower the heat to med-high and incorporate a bit of broth. (The broth should cover the rice) We will incorporate the broth slowly. Add salt and pepper. This process should be like 15min. Once the broth is gone, we add two "nuts" of butter and the cheese. We mix it really well until it is uniformily soft. Serve in the dish and then decorate with oregan leaves and a bit more of parmigan.
Bon profit!
