Making Italian favorite lends itself to so many variations and depending on the flavorings and additions, it can be served as a first course, a main dish or an accompaniment.
If possible use a special risotto rice such as Arborio or Carnaroli, because it retains its nutty texture while giving the essential creaminess to the risotto.
For best results use well flavored home-made stock.
Tips:
1) Adding the liquids:
Add the ladleful of simmering stock and stir well until it is almost absorbed. Continue adding the stock in this way until the grains of rice are tender but still firm to the bite („al dente“, like pasta) and the risotto is creamy but not runny. You may not need to add all the stock. Total cooking time will be 30 minutes.
2) Regulating the temperature: During cooking, adjust the heat so that the risotto bubbles merrily, but don’t let it boil fiercely or the stock will evaporate before it can be absorbed by the rice.
1) Tomatoes: Cut 2 tomatoes, add crushed garlic and pour over the cooked rice. Stir to combine and serve.
2) Replace pancetta with cooked beans.
3) Chicken cubes – If using chicken cubes, First cook the chicken until meat start to turn white; then add the onion and garlic, cook for 2 minutes until the onion is soft; and then add the rice in the same pan. Continue with the recipe instructions.
4) Parmesan risotto – just skip the porcini step.
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