Techniques for a successful risotto

Techniques pour réussir un risotto

On a tous cherché un jour les techniques pour faire un bon risotto digne du meilleur restaurant italien, je vais donc vous donner aujourd’hui mes techniques et mes astuces pour ne plus jamais rater ce plat de fêtes. Un peu d’histoire tout de même car le risotto est un plat typique du Nord de l’Italie, c’est un plat minute qu’on ne peut préparer à l’avance mais avec un peu d’organisation et d’habitude cela ne vous paraîtra pas si contraignant, le résultat final étant tellement parfait (oops my ankles) !

Les ingrédients :

Premier ingrédient indispensable : rice

Il est primordial de choisir un riz de bonne qualité, the arborio or carnaroli varieties are perfect for the exercise because they are round, medium-long grain rice loaded with starch which will make the risotto creamy, what we naturally seek to obtain because no, a risotto does not contain cream !

Techniques pour réussir un risotto

The onion :

It is in principle the basis of cooking risotto, we melt it slowly at the start of cooking before adding the rice. Depending on your risotto recipe, you can add or replace the onion with garlic or celery stalks to bring a different flavor to the risotto..

Techniques pour réussir un risotto

Liquids : fat, broth and white wine.

Here are three essential ingredients. As for fat, It’s up to you to judge between butter or olive oil., or even a mixture of both. Personally I use olive oil at the start of cooking and always finish with a piece of butter off the heat at the end of cooking..

White wine, it is added after making the rice translucent, it is often chosen dry, slightly fruity but it can also be replaced by red wine for a more original recipe. It should be brought to a boil and the rice should completely absorb it before adding the stock so that the alcohol taste does not linger once the risotto is cooked..

Broth is the liquid that allows the rice to cook., it adds boiling, ladle by ladle with risotto, the principle remains that the rice must have completely absorbed the broth before adding more. It's up to you to choose your favorite broth, here we use vegetable broth.

The cheese, parmesan of course, which is added at the very end of cooking the risotto, just before serving and off the heat so as not to alter its flavor.

Techniques pour réussir un risotto

Proportions and cooking steps :

Riz : 50 To 60 g per person (depending on the recipe you can go up to 70 g)
Bouillon : 3 times the volume of the rice is for 200 grams of rice 60 cl of broth
Pour 4 people : 1 small onion 7 cl of dry white wine and 50 g of parmesan

At first :

Heat the broth in a saucepan. In a frying pan, melt the finely chopped onion with the olive oil for 10 min on low heat. Then add the rice and increase the heat. Pour in the white wine and let boil until completely evaporated then lower the heat. (neither too strong nor too weak).

In the middle :

Add the broth to the rice a ladleful at a time, mix and wait until the rice has absorbed the broth before adding more. Taste the rice frequently, it should be soft and a bit firm (you may not need all the broth or a little more). It takes approximately 18 minutes but this may vary depending on the rice.

At the end :

This is the binding stage : when the risotto is cooked add the butter and parmesan off the heat. let stand 1 minute and serve immediately.

To make you want to get started and not leave you hungry, you can easily find several risotto recipes. Sweet potato risotto, porcini mushroom risotto, roasted pumpkin risotto or even the oyster mushroom risotto.

Emilie