The most appropriate varieties of rice for cooking a fantastic risotto are : Arnborio, Carnaroli and Vialone nano. Their grains stay firm after cooking and, rich of starch, make possible to obtain a perfect “mantecatura” . Cook the risotto in a heavy bottomed saucepan, high 10/12 cm, so it can easily hold both rice and stock. In a flawless risotto the tastes of the various ingredients must blend harmoniously, without prevailing
THE MAIN STAGES FOR THE PREPARATION
Cut finely little onion and fry it over low heat with the butter in the saucepan for at least 15 min. From time to time add some spoons of hot stock..Some chefs steam-cook the onion , blend and add it to the rice already toasted.
Then you must toasting the rice. Heat the rice at high temperature. Avoid to do this operation in the same saucepan where you prepapred the “soffritto” otherwise you could burn it . It’s better toasting the rice in a large non-stick pan, without fat , for 1-2 min., stirring. Then put the rice in the saucepan and continue stirring with a medium-high flame.
You must finally cook. Add white wine and keep stirring so the alcoholic flavours will evaporate immediately without leaving a slightly sour aftertaste. Use vegetable stock or a delicate beef stock, adding it in the saucepan a ladleful at a time: Stir the risotto only when you add the stock, in this way it will avoid the leak of too much starch from the grains and the risotto won’t be sticky.
THE PERFECT RISOTTO MUST BE COOK UNTIL CREAMY
Give the final toch with the fire off, adding and amalgamating butter and grated parmigiano reggiano or grana padano. The fats of the two ingredients, melting, will thicken with the starch of the grains giving the right creaminess to the risotto. Before serving allow to sit for 2 minutes without lid so the rice won’t overcook