Creamy risotto, the kind that slowly melts in your mouth and pampers your taste buds. Who doesn't love her?!
Creamy risotto it is a work of art, but you need some mastery to get the right effect. It all starts with choosing the right rice.
Creamy risotto - preparation process:
Real rice
If you want to make a creamy risotto, then you need to choose the right type of rice. Choose those types that contain more starch, either arborio, carneroli or vialone nano. Starch is an important component of the creamy structure.
Don't forget the onion
A creamy risotto isn't creamy if you don't use onions. To begin with, fry some finely chopped onions or shallots in hot oil, and some chefs also add garlic.
Roasting rice
After a few minutes, sprinkle the rice on top of the onion and slowly fry it while stirring. While doing this, make sure that each grain is covered with some fat.
Cooking time
Rice, like pasta, has its own cooking time. If you want the beans to remain 'al dente', which means the outer edge is soft and the center is cooked just right. Therefore, before cooking, check the cooking time of each type of rice on the packaging, some are cooked for only 15 minutes, others 20.
Gradually adding the soup base
Add the soup base slowly while the rice is cooking, not all at once. Make sure that the rice is covered with it, but the liquid should not reach more than an inch above the rice. If we add the liquid slowly, the starch is released more slowly, which makes the risotto creamier.
Use of butter
Italians know that butter is an important component in making a creamy risotto. That's why, two minutes before the end of cooking, they quickly mix a piece of butter into the risotto, as well as Parmesan cheese if desired.
