Risotto Recipe

Risotto is a classic Italian dish made with Arborio rice, broth, butter, and Parmesan cheese. It has a creamy consistency and can be flavored with a variety of ingredients such as mushrooms, seafood, or vegetables. Risotto requires constant stirring to release the starch from the rice, creating a rich and velvety texture.

• Ingredients:

• Preparation:

1. In a saucepan, heat the broth and keep it warm over low heat.
2. In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic and cook until softened.
3. Add the rice to the pan and cook, stirring constantly, for about 2 minutes, or until the rice is coated with the oil and slightly translucent.
4. Pour in the white wine and cook, stirring, until it is absorbed by the rice.
5. Begin adding the warm broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
6. Stir in the remaining tablespoon of butter and Parmesan cheese. Season with salt and pepper to taste.
7. For mushroom risotto, sauté sliced mushrooms in a separate pan with olive oil and thyme until golden brown. Stir into the risotto before serving.
8. For seafood risotto, add mixed seafood to the risotto along with lemon zest. Cook until the seafood is cooked through. Garnish with chopped parsley before serving.