How to make
The most important thing for making real risotto is, of course, the rice itself. It must be a special variety called Arborio. If you can't find it, the Bomba variety does a good job.
In second place, but no less important is the preparation, without which the risotto cannot be authentic.
I present to you a basic recipe and how I prepare it. It can always be changed by adding other ingredients, but it should never be overdo it. For example, if you add shrimp, let it be just shrimp or seafood. If it's mushrooms, only mushrooms and that's it.
First, I chop and fry the onion in olive oil with a pinch of salt. When it is ready, I add the rice and briefly fry it as well. Pour the white wine and stir, until it evaporates. Then I add a little more salt and pour the warm broth in parts (you can also use water). Until part of the liquid is absorbed, I do not pour a new portion and I stir at all times.
This is also the secret of a good risotto - to be creamy, that's why starch is released from the rice during stirring. When it comes to creaminess in risotto, we don't mean that the rice itself becomes mushy - no, the grains must remain whole, separated and in no case overcooked.
So taste it and add as much broth as needed, until the rice is cooked almost al dente.
After the rice is ready, I add the butter with most of the parmesan (finely grated or grinded in a blender). I mix and immediately pour it into plates, by placing a sprig of fresh basil and more parmesan, this time cut into flakes, on each portion.
Enjoy!
