Risotto is a traditional Italian meal made by gradually adding a broth to the rice, along with other ingredients that vary according to the specific risottos recipes. It is one of the most common ways to cook rice in Italy. It is a food originally from the northwestern part of the country, specifically from the east of Piedmont, Lombardy and the Verona area, due to the abundance of rice from these lands.
- 375 gr. of rice for risotto
- 1 scallion
- 1 cup of white wine
- 75 gr. Parmesan cheese
- 75 gr. of butter
- Parsley (to decorate)
- 1 kg mushroom
- 2 leeks
- extra virgin olive oil
- Clean the mushrooms and put the chopped stems to cook in a large casserole with water and a pinch of salt (reserve the hats). Add the green part of the scallions and leeks. Cook everything for 15 minutes. Strain the broth and reserve twice as much broth as rice.
- Finely chop the scallions and the 2 leeks. Put them to poach in a casserole with oil. Season Chop the mushroom hats, add them and redo it. Add the butter and rice. Mix well.
- Pour half of the broth and season the rice. Cook it (uncovered) for 15 minutes over low heat, stirring occasionally with a wooden spoon. As the broth evaporates, add the rest little by little and remove. Bring up salt.
- Pour the wine and mix well. Grate the Parmesan cheese on top and let it cook for 2 more minutes. Remove from heat, cover with a cloth and let stand for 5 minutes. Serve and decorate with a parsley leaf.
The best advice for the risotto to come out is to stir it occasionally with a wooden spoon and add the broth as it becomes dry.