Risotto is a typical Italian rice dish cooked in a broth (vegetable, chicken, seafood,etc) to a creamy consistency. It is pretty simple to make and tastes divine!
When I tasted this risotto many years ago for the first time I fell in love with it right away. I was surprised by its creamy texture, mesmerized by its colour and amazed by its taste. It was a totally different type of risotto that I was used to from home and I knew right then that there was no going back to the one I used to eat as a kid! This was for me simply the King of all risottos! I learnt this recipe from my host family while working as Au-pair.
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Step 1: Ingredients:
400g Risotto Rice (Arborio Rice)
1 Medium Onion
4 Table Spoons Extra Virgin Olive Oil
40g Parmesan Cheese (Parmigiano Reggiano)
Salt to taste
250ml Dry White Wine
1 litre Warm Chicken Stock (1 litre of water + 2 stock cubes)
Saffron (for the yellow colour)
30g Unsalted Butter
Makes: 3-4 portions
Time: Preparation 5 minutes + Cooking 35 minutes
Step 2: Method:
Heat up 4 table spoons of olive oil in a medium – large sauce pan. Add finely chopped onion and sweat for about 5 minutes or until the onion gets almost transparent colour. Add the rice and toast for a few minutes, stirring occasionally.
Reduce the heat to medium, add wine and keep stirring until it has evaporated. Season with salt. Now add the stock (about a glass at a time), stir frequently so the rice doesn’t stick to the bottom. Once the stock has been absorbed into the rice, add more stock (stir continuously) and repeat for a further 20 – 25 minutes (until the rice is cooked – but not overcooked).
Halfway through the process add saffron to the rice and stir to get nice yellow colour (Start with a small amount of saffron, if you prefer a darker shade of yellow, add some more).
2 minutes before serving add butter and grated Parmesan cheese. Mix well.
Serve hot with some more Parmesan cheese and a glass of white wine.
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