Risotto
Originating in Northern Italy, the dish gives pride of place to dairy products – butter and cream – which give it its incomparable sweetness and unctuousness. Creamy on the outside, al dente in the middle, true risotto is not difficult to make, provided that you know the secret recipe. The method of cooking risotto, similar to that of pilaf rice, consists in slightly browning the rice in fat (generally butter) with melted onions, then gradually adding hot stock in small quantities until the preparation is fully cooked. White wine is then added to the risotto, and the preparation is cooked for 15 to 20 minutes, depending on the rice and the desired consistency. When the risotto is cooked, cream, a knob of butter and grated parmesan are added, and it is covered for two minutes. As a result, the dish takes on a creamy consistency, thanks to rice starch, which gives it its initial thickness.
It is possible to create multitude of variations, and today it can be found all over the world, served with diverse ingredients: pigeon and red wine (Red wine risotto with fillet of pigeon and braised leg. Bareiss, Baiersbronn-Mitteltal, Germany), mushrooms (Salted duck with celery root, risotto with horseradish and chanterelle mushrooms. Kong Hans Kaelder, Copenhagen, Denmark), seafood (Sautéed squid, risotto with celery and oyster emulsion. Le Chapon fin, Bordeaux, France), and spices (Risotto with black cardamom. Piazza Duomo, Alba, Italy) or in even more creative concoctions (White onion risotto with roasted arabica coffee bean and 24-month aged parmesan cheese air. St Pierre, Singapore)
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