Italian Risotto (Veneto)

As rice dishes are such a feature of the cooking of Veneto, it is worthwhile at this point to set out in detail the correct method of making risotto.

Generally, the idea is that the rice is gently fried in a finely chopped mixture of onion and garlic, parsley, anchovies, etc. which has been sauteed lightly in oil and butter to develop flavors. Then a hot liquid is added, about a cupful at a time, as the rice cooks, swells, absorbs the liquid and begins to dry out. The rice should always be kept simmering and at no point be allowed to dry out completely. An italian risotto is far more moist than, for example, a spanish or indian rice dish - in fact, it may often be too mushy for American or English tastes.

As Italian rice, Arborio and Vialone for example is better suited to this method of cooking, it is well worth trying to get it. There will be less danger of this type breaking down into a mush than if ordinary rice is used.

A risotto must be watched carefully all of the time that it is cooking. Stop adding liquid when the rice is tender with still a little "bite" to each grain, and there is just enough liquid left to bubble gently. Rice with its liquid still bubbling is called "rippling rice" and many recipes specify that this is how it should be when ready. Do not strain before serving. The risotto is sometimes left for a couple of minutes before serving to "settle", especially if any flavoring has been added at the last moment, to give it time to impregnate the rice.