Risotto

Culinary principle

It rests on the use of rice rich in starch and not drying oven (traditionally of variety Arborio, Carnaroli or Vialone Nano) and the principle of a cooking by successive addition of minor amounts of hot bubble (after having made return rice in butter or oil, operation called the will tostatura ).

The end of cooking of the risotto, of which the duration is typically 18 minutes, consists with mantecare , i.e. to add a knob of butter and Parmesan grates, and to cover during two minutes. This will complete to bring a creamy consistency to the dish, whose connection is initially brought by the starch of rice.

A multitude of variations is then possible on the added ingredients or the degree of final damping. It is been useful like firstly piatto , equivalent at a entry.

There exists another method of preparation of the risotto, which does not take account of the will tostatura . One speaks then about Venetian preparation, and the service of this risotto is made Ali onda , i.e. more wet than the traditional risotto.

Risotto with the Milanese woman
Risotto with the chicken

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