This is the basis for preparing any type of italian risotto.
Ingredients Servings 4
1 ¾ cups isiBisi Carnaroli rice, uncooked
2 Tbsp olive oil
2 tbsp unsalted butter
¼ cup dry white wine
1 medium onion, finely chopped
4 cups water/ broth, hot
½ cup freshly grated parmigiano reggiano
Have your water/vegetable stock simmering in a pot.
Heat olive oil in a large heavy based pot over medium high heat. Add the onion finely chopped cook for 10 minutes until onion is translucent, if required add a splash of water or hold ladle of hot broth. Add the isiBisi Italian carnaroli rice stir for 1 minutes until semi translucent. Add the wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated. Add about ½ cup of hot water/broth, stir, then leave for 3 minutes, stirring just few times, until mostly evaporated. Repeat for 22 minutes until all stock/ water used up. Taste the risotto, adjust with salt if required.
Remove from the heat, cover with a lid and let rest for a couple of minutes, then add the butter and the parmigiano Reggiano stir vigorously to make creamy.
Spoon the risotto on warm plates, garnish with extra parmigiano Reggiano and black pepper if like.