As part chinese, part panamanian, it is safe to say that I love rice. In Panama is normal to eat rice almost everyday so, you don't even think too much about it because rice is always there. And now that I think about it, it's quite amazing that we (panamanians) can eat so much rice in so many ways (blanco, arroz con pollo, arroz frito, guacho, arroz con leche, paella, etc.) using just ONE kind of rice. Because when you go in the supermarket you see a whole aisle full of rice bags of different brands buy, they are basically the same type of rice. And in a corner of that rice aisle in the supermarket, and sometimes depending on the supermarket, you can find your brown rice, sushi rice, and other specialties. If you happen to be know chinese markets, you are lucky enough to find jasmine rice. But that is all.
Then I arrive in Italy, where rice is not really an everyday meal. And rice became a whole new discovery for me in all senses: flavors, uses, textures, cooking methods, combinations, etc. Really, is like I've never eaten rice before.
So first thing, I had to learn which rice is better for risotto, and more important, to NEVER use other type of rice for risotto. You see, risotto, like all italian food, is about having respect for the ingredients, because in Italy cooking is about glorifying the food, the quality and the taste. Now I have fun using all differents types of rice for each dish, like basmati when we cook indian food, and substituting the "normal" rice I was used to in Panama with thaibonnet rice. But back to risotto! For risotto, you need to use either carnaroli rice, or arborio rice.
As much normal as risotto can look for other people, learning how to properly cook it is not that easy. Because it involves a process, a method, a technique you have to follow to achieve perfect results. It all begins with the type of rice because the carnaroli and the arborio have more starch, and that helps develop the last stage of cooking which is the "mantecatura". More on that later.
Second important thing for your risotto: the broth. Not water. You have to use broth, and it has to be hot once you start cooking.
After a lot a tasting, internet searching, and taking tips from italian tv chefs, I started making my own risottos. Practice makes perfect so the first ones where not so amazing but at the third try I got it right. After that, you can give in to your creativity and make your own recipes using whatever you have in the fridge.
My basic advices to create your own risotto:
- Use only carnaroli or arborio rice
- Heat your broth in a separate saucepan (vegetable, chicken or beef broth, whatever you prefer) and keep it on low heat
- Start by sauteeing a little chopped onion in a heavy bottomed saucepan, with some olive oil
- When the onion is transparent, add the rice and mix a bit
- Add a generous splash of white wine
Now you need to pay attention and cook this rice with all your love for the next 15 minutes or more. Start adding the hot broth with a laddle spoon until it covers the rice, lower the heat to medium and let the rice absorb the liquid. Then add some more liquid and keep mixing gently until it is absorbed again. Keep doing this for 14 -16 minutes until your rice is al dente, but you still have some little liquid in your rice.
Third important thing for cooking risotto: the "mantecatura". "Mantecare" in italian means to work the food to make it achieve a creamy texture. For this step you can use olive oil, butter, and cheese. All three together if you want. Start adding the olive oil and moving you risotto in a circular motion, moving the pan and using a wooden spoon. Add some grated cheese and keep moving. Do this for a minute until your risotto looks creamy and shiny (not like a paste, do not overcook the rice). Adjust salt and pepper and you are done.
Serve with a drizzle of olive oil on the top.
Once you do this, you can add whatever you want to you risotto: tomatoes, spinach, different cheeses, artichokes, pumpkin, zucchini, mushrooms, etc. In the picture, my tomato and pea risotto with basil. Easy!
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