Risotto (an Italian rice dish using Arborio rice) is often a favourite at a restaurant, especially because many people don’t make it at home, or you’re a bit scared to try. This is because it’s not just a “throw it in a pan” kind of dish, it takes a little bit of love but if you follow the recipe it’s easy, and well worth it. It has a rep for being hard to make, and long-cooking, but that’s not the case, you could make it in 15 minutes once you’ve tried it. You need to be involved, so you can’t just pop it on the stove and leave it for 30 minutes whilst you do something else.
How to start making risotto? First things first; when we make risotto, we have a glass of wine in hand, some music and have some company to chat to. Step 2 > follow this deliciously creamy risotto recipe with mushrooms, green beans and parmesan crisps.
So get your ‘vino’, the ingredients and get cooking.
The risotto is ready when the texture of the risotto is just the other side of al dente — soft with a little tiny bit of crunch/bite. It should not be mushy or starchy.
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