Added by luiskawas1 | Wed 04 Aug 2010 @ 10:14
arborio rice (risotto rice)
chicken stock ( must be really hot so put a hot pan on the side and let it simmer)
salt and pepper
(and on this risotto i used some fresh coriander and parsley and it was delicious)
the important thing of cooking a risotto do not stop moving it with your spoon move it every time you gotta be on it 24_7
1st of all get all your ingredients ready to cook, hot pan get some olive oil in wait til its hot then put in the finely chopped onion wait till the onion turn crispy golden then put in some butter then your arborio rice (risotto rice) start moving it around with a wood spoon let it coat, when the color is ligth golden get your white wine in let it boil the wine is going to start reducing so this is when you are going to start puting your chicken stock in IT MUST BE HOT put your chicken stock in, not all just like 1 cup or 2 gotta watch that the risotto is submerged on the stock then is going to reduce and you gotta repeat this process till the risotto is al dente everytime the stock reduces you gotta put some more till the risotto is AL DENTE at the end when the risotto is al dente and ready to go out put in your risotto some butter and the mozzarella cheese then mix it really well served it on a plate drizzle with olive oil put a leave of parsley or coriander on top so it looks nice...........served it to the person thats is going to eat it really quick served it hot if you wait some time the risotto is going to loose its opening and going to taste bad so served it really quick.