🍚✨The Story of Risotto
Risotto is an Italian dish originating from northern Italy, particularly the regions of Lombardy and Piedmont. The famous story dates back to the 16th century, when an apprentice was working on coloring the stained glass of Milan Cathedral and was using saffron.
On a joyous day, he jokingly added a little saffron to the rice… and the result? A golden-tasting and colorful dish! And from this, the most famous type was born:
Risotto alla Milanese 💛
Over time, risotto became a staple in Italian cuisine, and each region added its own touch: mushrooms, seafood, vegetables… but the basics remained the same.
The original way to make Italian risotto
the components:
1 cup Arborio rice (or Carnaroli - the type is very important)
1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
4–5 cups hot broth (vegetable or chicken)
Half a glass of white wine (optional but authentic)
1/4 cup grated Parmesan cheese
Salt as needed
(And if it's Milanese: a sprinkle of saffron)
Method:
Over medium heat: Add butter and olive oil, and sauté the onions until they become translucent.
Add the rice and stir it for a minute without letting it brown.
We add the wine and let it evaporate.
We start by adding the broth ladle by ladle, stirring constantly.
(Don't pour all the broth at once❌)
As the rice absorbs the broth, we add the next batch.
After about 18–20 minutes, the rice remains soft on the outside and has a slight bite inside.
Turn off the heat, add the Parmesan (and saffron if using it), and stir.
His relative needs a minute to rest… and then he steps forward immediately 🤍
The secret of authentic risotto:
Gentle and continuous stirring
Hot broth always
Its consistency should be creamy, not dry or soupy.
😉
👌 Let's make 3 types of risotto the authentic Italian way, with the same basic ingredients but different additions. Remember, the method is the same, only the timing differs. 🍚✨
The common basis for all types of risotto
the components:
1 cup Arborio rice
1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
4–5 cups hot broth
Half a cup of white wine (optional)
Salt and pepper
1/4 cup Parmesan cheese
Important: The broth should ideally be suitable for the type of fish (fish for shrimp – chicken for chickens – vegetables for mushrooms).
1️⃣ Risotto with shrimp (Risotto ai Gamberi) 🍤
Additional components:
200–250 gm peeled and drained shrimp
minced garlic clove
A sprinkle of paprika or white pepper
A light squeeze of lemon (optional)
Method:
In a small pan: Sauté the shrimp with olive oil and garlic for one minute on each side, then set aside.
In the risotto dish:
Butter + oil → Onion → Rice → Wine.
Add the broth ladle by ladle, stirring.
Five minutes before the rice is cooked, return the shrimp.
When it's done, turn off the heat and add the Parmesan.
Squeeze in a little lemon and serve immediately.
🔑 His secret: Shrimp shouldn't be cooked too early so it doesn't become tough.
2️⃣ Chicken Risotto (Risotto al Pollo) 🍗
Additional components:
1 chicken breast, cut into small cubes
garlic clove
A sprinkle of thyme or rosemary
Method:
Sauté the chicken in olive oil and garlic until it takes on color, then remove it.
Make the base of the risotto (butter + oil + onion + rice + wine).
Add the chicken broth gradually.
The settlement text says "return the chicks".
Once the consistency is right, add the Parmesan and a sprinkle of thyme.
🔑 His secret: Cut the chicken into small pieces so that it stays tender.
3️⃣ Mushroom Risotto (Risotto ai Funghi) 🍄
Additional components:
200 gm mushroom slices
garlic clove
One extra spoonful of butter (mushrooms love butter 😄)
Method:
Sauté the mushrooms in butter and garlic until their water comes out and then evaporates.
Make the base for the risotto.
Add hot vegetable broth gradually.
Add the mushrooms 5 minutes before it's done.
Finally, Parmesan + a small dot of butter.
🔑 His secret: Don't add the mushrooms from the beginning so that the rice doesn't become mushy.
The correct consistency for authentic risotto
When you put it in the dish and shake the dish… it moves gently 🫶
It doesn't hold itself together like regular rice.
👩🍳✨