(HealthNewsDigest.com) – Freshness and simplicity are probably the two words that best describe Italian cuisine. This culinary tradition, Mediterranean at heart, has been influenced by neighbouring countries, producing a wide array of dishes that go from simple (yet mouth-watering) to sophisticated. However, of all the delicious legacies Italian gastronomy has left us, perhaps their rice preparations are the most notorious. Brought by the Arabs during the Middle Ages, rice crops thrived due to the humid weather of the region.
A lot of varieties
This gave rise to an infinite diversity of rice types but there is one that deserves special attention: Arborio, a short to medium-grain variety, named after the town where it was cultivated. There are plenty of meals in which this particular grain plays the leading role but one of the best recipes of Arborio rice is risotto. This grain absorbs liquid much better than other types which makes it a perfect choice for this dish since risotto is typically creamy and moist.
The most delicious prank ever
Legend has it that risotto originated as a joke. Five centuries ago, a stained-glass apprentice decided to prank his master by adding a very particular pigment to his rice. This powdered substance was actually saffron, which wasn’t known as a spice yet. From that moment on, risotto started to spread across the frontiers. Nowadays, almost every culture enjoys different versions of it. With mushrooms or shrimps and even sweet versions with vanilla and chocolate, risotto became the dish everyone loves.
Trust the process!
On this occasion, we brought you the traditional version of risotto alla Siciliana. What makes it so appealing is that it is a quite simple recipe, as long as you have some sautéed vegetables, rice and broth, you’ll have a delicious meal in no time. Still, risotto has a reputation for being a complicated recipe so let us give you a piece of advice: be patient. For the flavours to be fully developed, this preparation needs time. It’s not about a constant stirring; the results are much better if you carefully observe the cooking process and “agitate” the pot once in a while. Another thing to take into account is that you should use a wooden spoon since this material is gentle and won’t remove starch from the grains. If you want to upgrade your cookware, there is a special risotto spoon with a hole in the middle which makes stirring easier.
Ingredients (4 servings)
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2 cups Arborio rice.
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1 medium yellow onion.
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3 Garlic cloves.
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½ dry white wine.
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1 tbsp olive oil.
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2 tbsp Butter.
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3 cups homemade vegetable broth.
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Saffron, to taste.
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Salt and pepper.
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Parmesan cheese.
Preparation
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Chop the onion and garlic cloves very finely. In a pot over medium heat, pour some olive oil and 1 tablespoon of butter. Stir until both are blended and then add the onion. Cook until it becomes translucent. Adding a pinch of salt will speed up the process.
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Add the saffron and garlic and stir for a few minutes. Now is the time to add the rice, stirring carefully so that the grains become perfectly coated. Rice shouldn’t be toasted so be careful with the heat.
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Add the wine and raise the heat to high. When the alcohol evaporates, add 2 cups of broth and low heat. Don’t forget to stir occasionally. You can alternate between stirring and agitating, to prevent risotto from incorporating too much air.
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Within 20 minutes, it should be ready. However, if you notice that the liquid evaporates too soon, add a little bit and stir. In this type of preparation, rice should always be moist.
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Try the rice, when al dente, remove from heat and add the remaining tablespoon of butter, this will give rice that extra creamy texture we are looking for. Season to taste, grate some Parmesan cheese on top and serve.
Bear in mind that Arborio rice is quite starchy, so if you are looking for an even creamier risotto, you should try Carnaroli.
If you run out of saffron, you can substitute it with ground turmeric. It is very similar in terms of flavour and it gives rice that beautiful yellowish colour which is so typical of Italian risotto.