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This is the way rice (or riso in Italian) is cooket in Italy. It originated in the north os Italy, where rice is abundant, and later spread across the country, and later the world.
Arborio and Carnaroli rice are best-suited to a risotto récipe, they are less fragile and very easy to work with; or, Vialole nano, which is much more fragile but also more absorbent and flavorful. If these are unavailable, any round, short-grain rice will do. Never use long-grain or parboiled rice for a risotto.
Also native to northern Italy, Parmesan is an essential ingredient to any risotto, added at the last posible momento for the signature creamy texture of risotto.
- rice - 360 gr
- onion - 50 gr brunoise
- boletus edulis - 200 gr
- serrano ham - 80 gr
- chicken broth - 2 l
- Parmesan cheese - 60 gr grated
- olive oil -
- butter - 50 gr
- salt -
Heat and prepare the chicken broth.
Sauté the onion for five minutes on low heat, then add the boletus, keeping the heat low. when onion and boletus begin to Brown add the rice and sauté for another five minutes or so.
Add the chicken broth in three batches; the first batch with work to get rid os excess starch in the rice. When adding the second batch, also add the serrano ham and a bit of salt. Add the third batch with five minutes left, just in time for the last touches and stirs.
When finished, remove from heat and add the grated Parmesan and butter, folding them is smoothly with the other ingredients, finally creating the signature creamy texture of any risotto.
Leave it to stand a few minutes so all ingredients can settle, and it will be ready to charm eben the pickiest palate.