ABOUT THE DISH
Risotto is an Italian classis dish which is basically rice cooked in broth until it reaches a creamy state. The history of risotto goes way back as in the northern parts of Italy there was always cultivation of rice of many types but this dish came into existence in the early 1800’s. Now this dish has become an essential part of Italian cuisine , whichever restaurant you go yo may stumble upon this dish and everyone has its own way of making it. As easy it may sound all of this but keep this in mind that it is one of the most difficult dishes to get it right. Many have tried and only few have mastered it correctly.
As mentioned above, in the northern parts of Italy the production rate of rice was at its peak and at some point some new essence was bound to be discovered. In the year 1805 a young glassblower’s apprentice of the Fabbrica del Duomo di Milano from Flanders, who used to use saffron as a pigment, added it to a rice dish at a wedding feast. From there on different things were added to a simple rice which created this amazing called Rissoto.
Risotto with all its simple and less ingredients looks like a piece of cake but in reality it is one of the most difficult dishes to get right. Many people have tried to get it right the first time but only a few have succeeded. That is why it is named “DEATH DISH”.
BUT WHAT MAKES IT SO DIFFICULT ?
Risotto is all simple in the start you make your stock add few other ingredients and then add your rice in the end but the trouble begins afterwards. When rice is added it is then all about mixing it with the stock to get the perfect creamy balance which is all the dish is about but this balance is very hard to achieve sometimes the rice gets mushy because of over stirring it and sometimes all the dish gets too much creamy and the taste gets affected as well. To master this dish you need a lot of practice and precision which requires time and that is why it is not for beginners.
INGREDIENTS TO MAKE THIS DISH
- Chicken stock 6 cups
- Arborio rice 1 ½ cups
- 1 shallot
- Minced garlic 2 cloves
- 1 lb. shiitake mushroom
- White wine ½ cup
- Thyme 1 teaspoon
- Parmesan cheese 1 cup
- Parsley ¼ cup
STEPS TO MAKE IT
- Add the stock to a medium pot and heat it
- Add the shallots and stir.
- Add mushrooms and butter and stir
- Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute
- Add the rice and stir it.
- Add the white wine and 1 cup of stock and stir.
- Once the rice is ready, add Parmesan and stir to mix.
- Add on top parsley salt, and pepper in the end (up to you if you want )
- FINAL RESULT
MY PERSONAL OPINION
As my opinion goes risotto is a dish which you really need to taste once in your life. It is not unhealthy in any sort of way, it is rich with flavor and yes it requires quite an effort to make but once you make it , it will be worthwhile. I highly recommend it to everyone who visits Italy, try it there where it was created because that original taste cannot be replicated anywhere else.