Risotto

Risotto ( or the ) is a northern Italian Breigericht of rice, which is prepared in many variations. It is characteristic of almost all types of preparations that round grain rice with onions and fat is browned and cooked in broth until the court, the rice grains are creamy but still al dente. Depending on the recipe nor wine, mushrooms, seafood, meat, vegetables, spices and cheese ( Parmesan mostly) are added.

Rice is known since the Renaissance in Italy and is mainly grown in the Po Valley. The best known varieties are Arborio, Vialons, Maratelli and Carnaroli, which are also preferred for risotto. Other short-grain rice such as rice pudding is in principle also suitable, but usually of poorer quality. Long grain rice is, regardless of the quality, for risotto hardly suitable, since it releases dente cooked too little responsible for the creamy consistency strength.

Risotto is like pasta as a first course ( primo perfectly flat ) or as an accompaniment to a stew such as risotto alla milanese to veal shank ( osso buco alla milanese ) served.

Typical dishes Risotto

Basic Recipe

To prepare chopped onions are glassy stewed in fat, added dry rice and something is sweating. Then quenched with hot meat or poultry broth, often beginning with wine. During the cooking time boiling hot liquid must be added and stirred again. The finished risotto should still be more or less soupy, the rice is creamy and al dente outside inside depending on the recipe. At the end is a little butter and added in most recipes fresh parmesan.

Risotto bianco

Risotto bianco (white risotto as a side dish ) is prepared according to the basic recipe. Among the onions in addition comes some fresh sage, is quenched with a glass of white wine. The risotto is finished with butter and parmesan cheese.

Risotto alla milanese

Risotto alla Milanese ( saffron rice to the classic Milanese style ) is colored with saffron threads, to sauté the onions beef bone marrow is used, which gives the court together with the saffron its characteristic aroma. Other ingredients include butter and parmesan at the end. On whether wine should be used, the opinions are divided. If so, is the traditional method, ( in modern recipes also white wine) quench the angedünsteten rice with a glass of red wine before the broth is added. The best broth is considered the one that arises in the preparation of Bollito misto, a lush boiled beef of chicken, beef and veal. On the origin of risotto alla milanese, there are various legends. So is a glass artist when painting the windows of the Duomo in Milan have fallen some saffron color in the rice pot or whether by dyeing with saffron been trying to imitate the coated with gold leaf rice of the rich.

Risotto agli asparagi

Risotto agli asparagi ( Risotto with Asparagus ) is usually cooked with green asparagus. The tips are cut off, cooked the rods without spikes in salt water and the cooking liquid instead of broth used for the risotto ( the rods themselves, see the risotto no use ). The asparagus tips are shorter and then cooked. They are given at the end of the preparation for the butter and the Parmesan into the risotto.

Risotto nero

Risotto nero (black risotto) prepared with cuttlefish. The color he receives from the ink bags. The plastered cut squid steamed with onions, garlic and parsley into strips in olive oil, deglazed with white wine and cooked. Thereafter, the rice and the ink is added. The further preparation is based on the basic recipe. As liquid fish stock is being used. Instead of butter and cheese is added at the end only plenty of black pepper. Serve with risotto nero can also only with ink - squids without - be prepared. In some fish stores ink is packaged available.

Risotto ai funghi

Risotto ai funghi ( risotto with mushrooms ) as risotto bianco prepared. Instead of sage chopped porcini mushrooms or other mushrooms are sautéed with onions and deglazed with white wine. It can also be used dried mushrooms.

Risi e bisi

Risi e bisi (rice with peas, also Risibisi or risk Pisi called ) is a classic of Venetian cuisine that was served every year at St. Mark's Day the Doge as a first course. To prepare bacon, onions and parsley are sweating in a mixture of olive oil and butter, added the young peas and little strong broth (possibly with meat extract ) and all steamed a short time. Then the rice is filled with boiling broth, then added and cooked. After seasoning with salt, pepper and sugar butter and Parmesan yet to be mixed. Very young peas can be used with the pods.