Risotto started life as a peasant dish from Itay but now you can find it on any resturant menu almost anywhere in the world. Each nationality will use local ingridients so the variety of recipes are endless. Here are some tips that will help you produce the perfect risotto. Here are the basics.
1- When you fry the rice in the first step of your recipe make sure the pan and oil are hot and ensure you coat each and every grain of rice. The rice will start to look translucent when it becomes ready to add your stock.
1- When you fry the rice in the first step of your recipe make sure the pan and oil are hot and ensure you coat each and every grain of rice. The rice will start to look translucent when it becomes ready to add your stock.
2- Add any alcohol that you need to add now so the alcohol is burnt off and only the flavour remains.
3- Use a really good quality fresh stock, supermarket cartons of stock would be the next best option followed by the stock cube water option last. Really, the quality of the stock is very important to your end result.
4- When adding your stock do it ladle by ladle and make sure its very hot. The stock should be absorbed completely before adding your next ladle full of stock.
5- Avoid overcooking your risotto, take it of the heat whilst it is slightly undercooked.
6- After you have removed the risotto from the heat now add the cheese and butter. Season with salt n pepper lastly as these other ingredients all contain salt and we don't want to over season and ruin your risotto at this final step.
7- Use fresh parmesan cheese, and grate as required. Good luck with your risotto's. I hope these tips will help you follow your recipes with a little more confidence. Get some great risotto recipes at www.theworldrecipebook.com
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