Basic Recipe for Risotto, Tips&tricks

Sauté onion in butter (1) and olive oil over medium heat for three minutes until soft. Add the risotto rice and continue to sauté, stirring, until the rice grain is shiny all around and crackles slightly. Extinguish with the white wine. Boil the wine completely.

Pour in about a quarter of the hot soup, stirring constantly or frequently until it is almost thickened. Only then add more soup and continue stirring until the risotto is al dente after twenty to thirty minutes at the most.

Remove the pan from the heat and stir in the butter (2) and Parmesan. If necessary, add a little soup.

Serve immediately in heated plates. Grind over with pepper from the mill.

Tips Long grain rice to liquid ratio: 1 to 2-3 (depending on the type of rice). To cook risotto, use a frying pan that conducts temperature well.

Always pour the soup hot to the long-grain rice: Simmer in a second frying pan next to the risotto. The stronger the soup, the better the risotto. Spicy soup and Parmesan make additional salting unnecessary.

Just before the end of the cooking time, when the liquid becomes creamy (all’onda as the Italians say) and the long-grain rice still has bite, add less and less soup so as not to miss the right moment. The perfect risotto is served slightly soupy-creamy.

And: stir with a wooden spoon – constantly.

Never rinse risotto rice under running water beforehand: the cornflour (

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