What's the secret of the perfect risotto and how is it made? Find out now!

Whether as a side dish or a meal, it's hard to resist: a fantastic risotto is sure to sweep anyone off their feet.

Of course, where else could this culinary wonder come from but Italy. There is a saying among Italians that it was the binding material between the building blocks of the Roman Colosseum. Of course, this is a baroque exaggeration, but it is how we know that it is as much a part of their culture as pasta or pizza.

It was once a popular dish in northern Italy, where the main rice-growing areas were. However, after World War II, southern pasta and northern risotto became mutually exclusive in both parts of the country.

What is a 'real' risotto?

It was once believed that the perfect risotto was one in which the spoon would stop. If this condition is not met, it's time for the bin.
The current view is a little less strict: real risotto is delicately creamy and soft overall, while the Italian view is that the grains are al dente, i.e. not fully cooked.

This is why not all rice is suitable for risotto. To obtain an authentic result, it is necessary to buy rice specifically for risotto. These include arborio, carnaroli and vialone nano, while jasmine and basmati rice are to be avoided by far in this case. Risotto rice has a round grain and a high starch content, which will give your dish a creamy texture.

Another key ingredient for a good risotto is a good quality base juice. This important essence contributes greatly to the success and richness of the final result.

The thing to know about risotto is that it is not a self-cooking dish: once it is cooked, it is important to stir it constantly so that it does not stick. Stirring not only prevents burning, but also stimulates the release of starch, which is responsible for the creaminess. Of course, everything should be done sensibly and in moderation, and stirring should not be overdone, as it will have the opposite effect.

When finishing the dish, never forget two key ingredients: butter and Parmesan. These ingredients contribute to the perfect texture as well as the flavour.

Hundreds of recipes are available online. Here's a simple recipe, a basic recipe that you can pull out at any time and make it as special as you like!

Chop the onions as finely as you would the rice grains. Then start frying them in a little oil and butter. Important: don't burn it by accident! If you see that it starts to fry, add a little stock.

Then add the rice to the onion. Add about 1-2 handfuls per person. Fry this until the rice is heated through and the fat is evenly coated in all the rice grains.

Once this is done, pour in a glass of wine and allow it to evaporate completely. This will take about 2-3 minutes.

Next, the cooking. The basic rule here is that the soup should always cover the grains of rice and that you should always add the stock little by little.
The information on the packet should be the guide for cooking time. Add the extra ingredients (mushrooms if they are mushroomy, but also meat, blue cheese or some sweet fruit) about two thirds of the way through the cooking and towards the end - about 2-3 minutes before the end of cooking - take the heat off and stir in the butter and Parmesan, then put the lid on and serve after a few minutes of steaming!

Finish the meal with a delicious dessert, such as the Italian favourite, cannoli. Buon appetito!