Red Risotto recipe
Doses for 4 people.
Red Risotto recipe
Ingredients:
-240 gr. of Carnaroli or Arborio rice
– (optional: half a glass of white wine)
– 140 gr. tomato paste
– Around 3-4 tablespoon of “Soffritto”, that is
Sautéed onion, carrot and celery *
– Meat broth or broth made with 1 and 1/2 stock cube
– around 40-50 gr. butter for final “creaming”.
– (optional: grated Parmesan cheese)
* For the Sautée, you can refer to our video:
“Italian Soffritto – Sautéed onion, carrot and celery”.
Anyway in short: you can prepare the dose for this
preparation, with:
half an onion, a small carrot, half a stick of celery
(about the same weight for the three vegetables).
All minced in a mixer and then gently fried for about 10-15 min.
in 100 ml of extra-virgin olive oil.
Now preparation of the Red Risotto:
Pour the 3-4 spoon of sautée in the pot, and start heating
Throw the rice on the sauté, raise the heat and stir vigorously,
until rice became partially transparent.
Here is the secret of preparing risotto:
toast the rice in a hot fat (in this case olive oil) in order to absorb it…
(Optional: deglaze with white wine).
Add the hot broth, in a small part, you will add other little doses
every time risotto absorb the previous one.
Continue cooking, always maintaining the right creaminess,
make sure that it thickens to the desired extent only when
it is close to the end of cooking.
( Note that, especially for larger quantities, that during cooling
and the time spent on the table, cooking also continues significantly).
With fire off add a piece of butter. Stir tryng to obtain a creamy Risotto.
(Optional: add now, also 2 tablespoon of grated Parmesan cheese).
Serve to the table, with grated Parmesan cheese apart.
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There are possible variations of this recipe, with more ingredients:
especially is very tasty the version with sausage,
or with sausage and peas.
music:
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