The rules of the house 1 Rice: Risotto

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I like the risotto; but it must be the risotto as I want it! With grains well shelled, cooked to the point but still slightly al dente, full of flavor. Some meals that I have been peddled sometimes for risottos can't stand them: I really can't eat them.
Whether it is a simple risotto alla parmigiana, or a yellow risotto, the risotto must be a risotto; regardless of the ingredients and the broth used.

Here I do not indicate particular quantities or ingredients: I leave these to the recipes!

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Both the expert cook and the cooking manual teach that a good risotto requires first of all the right rice - I use the Arborio but also the Carnaroli goes well: forgive some error on cooking times! - and therefore three precise cooking phases:

  1. - over low heat for the onion
  2. - over medium heat for rice toasting
  3. - a decidedly lively fire for cooking by adding the broth
  4. And I add a fourth rule: use a capable pan. No pots, please

And here the problems can begin because, after browning the onion well and adding the rice, the flame must be raised to toast it; and at this point there is the risk that the onion will begin, alas, to scorch!
This is how I set myself: first of all I brown in the pan which I will use for the risotto the onion on a very slow fire and, when it is almost perfect I add the ingredients that will characterize the dish (mushrooms, vegetables or other) which also require a little more cooking the one needed for rice. Then I empty the pan and keep it aside while adding more fat I start toasting the rice on a higher heat until it is almost completely toasted (how do you understand when it is toasted at the right point? Very simple: the rice changes appearance and from opaque white it becomes semitransparent and translucent). And only then add the onion. Then if required by the preparation I add the wine raising the fire to make it fade and then I add a good quantity of boiling broth and I bring the flame to the maximum.
From now on rice should be treated as little as possible!

Then stir, if necessary, with extreme delicacy. If the broth should dry too soon (at the end of cooking the rice should still be slightly moist) add more boiling broth; possibly never in the last five minutes. A good Arborio will be ready in about 14 ', taking into account that he will still have to rest 5' before going to the table. Any butter and / or grit will be added at the beginning of the rest.

Any other ingredients that serve to complete the risotto (which I know, asparagus tips or shrimp; or else) and which require a short cooking time, will be added halfway through cooking, after being immersed for a moment in the broth to bring them to temperature. Saffron, for example, should be added halfway through cooking, dissolved in a spoonful of boiling broth.

ADVICE:

- when you are not sure of the arrival time of the other diners, you can prepare in advance the onion and any characteristic elements of the dish and keep them aside. They will be added to the rice one minute before it is completely roasted.