To settle an arguement, what would you say is the basic recipe for authentic italian risotto.?

Answer 1

Parmigiana risotto
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SERVES 4

400 g ( 14 oz) Carnaroli rice (alternatively Arborio rice)
75 g ( 3 oz) Butter
½ Onion or 1 shallot (finely chopped)
100 ml ( 3½ fl oz) White wine
1 Litre ( 1 ¾ pints) of hot beef stock - 2 stock cubes - (I have to say that you often need more than 1 litre so have some extra stock handy)
50 g ( 2 oz) grated Parmesan cheese
Salt for seasoning

Directions:
Put 50 g (2 oz) of the butter in a large pan and melt it (Keep the remaining butter for later).

Add the finely chopped onion and sweat over a medium heat for about 3- 5 minutes till the onion is soft.

Then add a spoonful of stock and continue cooking for about 1 minute.

Add the rice and stir until the rice is completely coated with the butter. You can see that the rice will start to become translucent.

Then, you will feel that the rice is starting to become sticky in the pan. At this point, add the white wine and let it to evaporate (it will probably take a couple of minutes). Keep stirring.

The stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this phase, do not leave the pan alone and regularly stir (gently).

Note: I have seen some people, to make it easier, adding most of the stock available directly at the start (like shown in the photograph) and to completely cover the rice. Then, they leave the pan alone for 15 minutes or so (simmering) and after they come back to continue the last stage. I suggest not to use this method because it is more what I would call "boiled rice" rather than a proper risotto.

Very important:

After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked “al dente” (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.

In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery.

When the rice is perfectly cooked ”al dente”, add the Parmesan cheese and stir for few seconds.

Then, put the cooker off, add all the remaining butter and stir until completely melted.

Cover the pan with a lid for 3-4 minutes and allow the risotto to rest before serving it.

Answer 2

It would be very long to describe the whole recipe here. why didn't YOU type yours, and then WE would tell youwwether you are right or wrong?

There are many mistakes you can make by chosing the wrong ingredients, but I have no idea what your argument is about. You need to take a certain kind of rice, it takes broth and/or wine, and a soffritto to start, then of course Parmiggiano Reggiano (don't take Grana, that is just a cheap copy). It depends on the ingredients how real your recipe is.

As an American, you have lots and lots of ways to screw it up: by taking the wrong rice, or artificial cheese (like Parmesan from Kraft or so), or by skipping the butter for artificial stuff, or you could ruin it by taking other bad ingredients I don't even know of.

Unfortunately, you have not given any hint about the recipe that YOU have, and that of your friend. Sorry I can't help more then.

Answer 3

Basic Risotto

This risotto turned out wonderfully even the very first time I prepared it, with rice grains cooked al denté yet surrounded by delicious creaminess.



3 (14 1/2 ounce) cans low sodium chicken broth
1 tablespoon olive oil
1/3 cup finely chopped onions
1 1/2 cups arborio rice or other short-grain rice
1/3 cup dry white wine
1/4 cup fresh-grated parmesan cheese



Place broth on back burner within easy reach; bring to and keep broth at a low simmer.
Over medium-high heat, sauté onion in olive oil in large Dutch-oven for 3 minutes; add rice and continue sautéing for another minute.
Add hot broth to rice a half-cup at a time; stirring and allowing rice to absorb broth before each next addition of broth ~ There will be 20 or so total half-cup additions.
Continue adding broth a half-cup at a time, and stirring, until the rice is creamy with its grains cooked "firm to the tooth" (not mushy or soupy) and broth is absorbed.
Remove pan from heat and stir in cheese; serve.
NOTE: You do not have to use all 6 cups broth ~ Last time I made this risotto it required only 5 1/8 cups broth.
enjoy

Answer 4

rice and cheese..then whatever else you woul like to add....
www.allrecipes.com has MANY variations..so i just grabbed a basic for you.
Very Easy Risotto

"This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!"
Original recipe yield: 6 servings.
Prep Time:10 MinutesCook Time:30 MinutesReady In:40 MinutesServings:6 (change)

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INGREDIENTS:
2 tablespoons butter
2/3 cup sliced green onion
1 1/3 cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese

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DIRECTIONS:
Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

Answer 5

Check on this site because it has some great, successful and authentic recipes:

http://www.theitaliantaste.com/italian-cooking/riso/risotti/risotto/risotto_005_risotto_with_rose_fresh_grapes_and_sausage.shtml

Answer 6

Risotto and chicken broth.