A dry scoop of rice of which green blobs of shrivelled peas decorated with Edam cheese are sadly peeping at you, IS NOT a risotto.
Basic Italian risotto needs: high-quality olive oil, butter, dry white wine, authentic homemade broth, a medium-sized onion. And mainly rice of Arborio or Baldo or Carnaroli type, which ensures creamy consistency of your risotto.
Procedure: We are repeating – do not perfuse rice! Sauté a finely chopped onion on a spoonful of butter and olive oil till it is translucent. Add the rice and toss it on each side of the oil with onion. Italians call this process “tostatura”. When every grain of rice is wrapped in fat, add 10 cl of white wine. It will sizzle (and smell nice) and the alcohol quickly evaporates. Then just pour the broth based on “thirst” of rice (keep adding approximately 10 cl – always when the rice absorbs everything add another reasonable amount of the broth).
When the risotto is ready, add another tablespoon of butter and finely grated Parmesan cheese to make it the creamiest.
You need: A primer of the Italian risotto (see above) and a double amount of Parmesan cheese, fresh herbs to garnish and saffron.
Procedure: The procedure is exactly the same as for the Italian risotto, you just add a pinch of saffron to the warmed broth. Keep pouring the broth but only to the height to which the rice reaches and let it soak. Prepare approximately 1 litre of the broth for 200 g or the rice. You can enjoy risotto Milanese as it is but you cannot go wrong when you use it as a side dish to a high-quality meat.
You need: A primer of the Italian risotto, just replace an onion with a stronger shallot onion. Add the celery and mainly chanterelles. If you do not have them you can use oyster mushrooms or a mixture of fresh mushrooms. Then you need pepper and salt.
Procedure: Divide butter, olive oil and onion on two pans. Sauté onion on both of them and add rice into one pan and mushrooms and celery into the other one. When the rice gets glassy, pour wine, mushrooms and celery, pour a little amount of the broth and allow 5 minutes to stew. When wine is evaporated from the rice, keep pouring the broth as in the case of the basic risotto. Add stewed mushrooms as the last ingredient. Finally make it creamy with one spoonful of butter and Parmesan cheese.
You need: Basic raw materials for risotto, fresh baby spinach (or frozen spinach leaves), 3 cloves of garlic, 100 ml of cooking cream, 1 egg, pepper and salt.
Procedure: Sauté onion with garlic, add the rice and pour 10 cl of wine. Scald spinach with the boiled broth and keep adding it to the rice and again only up to the height of the rice. Use salted and spiced cooking cream instead of the last amount of the broth, in which you stir an egg. Make your risotto creamy using butter and Parmesan cheese.
Tip: If you love seafood and want to diversify your risotto, do not add Parmesan cheese! Tastes will fight together and the result will be at least embarrassing.