Classic Italian cuisine is not all about the noodles. Italians love as much rice, which are classical in their preferred risotto. Like pasta, risotto as a simple side dish or served an elaborate center. Unlike pasta, risotto preparation requires a simmering pot has, but as a rolling boiling water, and a little more time and attention. You can not just throw the rice into the pot and walk away like you do pasta, you must be willing to add> Stock pan of frying pans.

Authentic risotto requires a high-fat, starch-, medium-, as the Italian Arborio rice. This rice, cooked, gives risotto its rich, creamy texture. Make sure you have at hand, a substantial amount of stock for at least 5-8 cups.

Milan is an Italian classic risotto Milanese a la Milanese. The ingredients are 2-1/2 cups Arborio rice 1 / 2 cup chopped onion, 1 cup dry white wine, a pinch of saffron, 5-8 cups of chicken broth, butter and 1/2-cupgrated Parmesan cheese.

To prepare, add butter to a deep, non-stick pan, cook onions. When translucent, add rice, stir to coat and toast for 2-3 minutes on high heat. With wine and let evaporate. 1/2-cup scoop of rice stock and thus absorb. Add more stock in 1/2-cup increments until rice is creamy in texture. Stir frequently to prevent sticking to. Loosen saffron in 1/2-cup process has in half. Add At the final stage, butterand Parmesan cheese. Mix well, remove from heat, remove the lid and leave for a few minutes before standing on it.

Risotto, like pasta, is a versatile dish. Try other ingredients such as peppers, mushrooms, pumpkin, corn, and seafood. Just be aware that additional components are added in the last stage of cooking.