Piamontese risotto is one of the most classic preparations in Italian cuisine and has become popular in Brazil due to its striking flavor and intense creaminess. Made with arborio rice, good quality butter and parmesan, it is an elegant dish, but simple to execute when you respect time and technique.
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The secret is to stir constantly, add the broth little by little and finish with the fat and cheese off the heat to obtain a velvety texture. Ideal to serve as a main dish or as an accompaniment to meat.
Discover the full recipe:
Ingredients
- 2 cups arborio rice (tea)
- 300 ml chicken broth
- 4 tablespoons of butter
- 2 tablespoons of olive oil
- 1 chopped onion
- 2 cloves of garlic, chopped
- 1 cup dry white wine
- 1 cup chopped marinated mushrooms
- 1 can of crème fraîche
- 1 cup grated parmesan
- Chopped parsley to taste
Preparation method
- In a large skillet, heat the olive oil and add 2 tablespoons of butter.
- Add the onion and garlic and sauté until lightly browned.
- Add the unwashed arborio rice and fry until the grains become translucent.
- Add the white wine, stirring constantly, and allow it to evaporate almost completely.
- Start adding the hot chicken stock little by little, using a ladle, stirring constantly.
- As the liquid dries, add more broth, keeping the rice moist.
- Cook without covering the pan for about 20 to 25 minutes.
- When the rice is tender and creamy, add the cream, mushrooms, remaining butter and parmesan.
- Mix well, turn off the heat and finish with the chopped parsley.
- Serve immediately, while the risotto is still very creamy.
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