Risotto ia a Northern Italian Rice Dish cooked with broth until it reaches a creamy consistency. Many types of risotto contain butter, onion, white wine, and Parmesan cheese. It is one of the most common ways of cooking rice in Italy.
Ingredients:
– Arborio Rice : 1 cup
– Butter : 1 Tablespoon
– Olive Oil : 1 Tablespoon
– Parmesan Cheese ( Alternate Option is Mozzarella Cheese or any other cheese)
– Lemon Juice : 1 teaspoon
– Vegetable Stock : 6 -7 cups
– Black Pepper : 1 teaspoon
– Basil
– Thyme
Link for vegetable Stock :
Method:
* Gather the ingredients.
* Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
* In a large, heavy-bottomed saucepan, heat the oil . add onion and garlic add celery pieces, add mushroom, saute it for 4 -5 minutes add any vegetables you want otherwise skip it than add the butter wait until it gets melt.
* Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don’t let the rice turn brown.
* Add Basil, Thyme and Black Pepper and mix it properly.
* Add Wine ( Alternate option is Lemon Juice ).
* Add a ladle of Vegetable Stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
* Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
* Add Parmesan cheese (Alternate Option is Mozzarella or any other cheese like Cheddar etc .
* Serve in Bowls.
* Enjoy.
TIPS:
* Make sure that when you add a ladle of broth or wine or lemon juice to the risotto that you wait until the risotto has almost completely absorbed the liquid before you add the next ladle.
* It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
* If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it’s absorbed.
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