Italians have their own way of preparing risotto. The creamy might appears delicious but it needs to follow strict guidelines. Don’t worry, you are not going to ruin the recipe but just match with the ultimate risotto. Just gather all the ingredients, go through each step first and then proceed ahead with the recipe. Make sure that you also share your experience here.
In Case, You Have Experience In Making Risotto And Make Some Changes To It, Do Share Here:
Preparation Time – 10 Minutes
Cooking Time – 1 Hour
Total Time Taken To Prepare The Recipe – 1 Hour And 10 Minutes
Servings – 4
Level – Easy
Ingredients Needed To Prepare The Recipe:
shelled broad beans – 200 gram
medium shallots – 4
garlic clove – 1 small
trimmed spring onion – 3
asparagus – 250 gram bunch
butter – 1 teaspoon
olive oil – 1 teaspoon
good quality chicken or vegetable stock (homemade)– 1.3 l
carnaroli rice – 350 gram
shelled peas – 140 gram
dry white wine – 100 ml
parseman or some other vegetarian alternative, finely grated – 100 gram
Direction On How To Prepare The Recipe:
In the first step, you have to wash the broad bean and place aside. Boil water in a pan and add the broad beans to it. Leave in the boiling water for 1 minutes. Drain off the water and then cool keeping under cold water. Peel the skin off. If you don’t have fresh broad beans, you can also use frozen beans. If you do, just thaw and peel off the skin.
Take garlic, shallots and spring onion and chop all these ingredients. Cut as finely as you can. Take asparagus and remove its woody bases. Slice each piece into 4 pieces, diagonally.
In a separate pan, add stock and allow to simmer.
Place a heavy, wide pan on heat and add oil & butter to it. Add shallots, garlic and sprig onion and cook stirringly for some 3-4 minutes. See if it turns soft. However, make sure that it does not become brown and for that stir sometimes. Adjust the setting to medium and then add rice to the pan. Stir with the help of a wooden spatula for some time. It should not be colored. Once the rice starts hissing and sizzling, pour wine to it. Keep on stirring the mixture for some time until you find the wine has evaporated.
When it is already 20 minutes, add stock (11/2) ladles. Adding stock in proper amount like as given is necessary otherwise, you will only end up ruining the entire recipe and let the ingredients go to waste. Allow to simmer but it should not boil. Keep on stirring the mixture until all the liquid from the mixture is evaporated. This will also help in scrapping any bits that is attached at the wall of the pan. Once all the stock is absorbed, add another ladle of stock. Make sure that you don’t add too much of stock at the same time otherwise the risotto won’t be creamy. when the rice in the mixture when all dried, is the time to add more stock. You can also decide the time to add another stock, if when you pull a spatula at the bottom of the pan, leaves a clear line, you must go ahead and add another ladle of stock.
Wait for 14 minutes and add peas and beans to the rice. Stir to mix all these ingredients and then add the seasoning. Do keep in mind that stirring is very important as it keep the rice and any ingredients from sticking at the bottom or the wall of the pan and also make the risotto creamy, thick and luscious. When the rice are cooking, you are add asparagus into the stock and allow to simmer for some 3-4 minutes. When it is time, add the mixture to the rice. Taste the rice, if it is turned soft and chewy and the risotto has become creamy, it is time to remove from the heat. If you overcook, it will only make it mushy. Keep on adding stock to the mixture and stir until cooked. Finally take the pan off the heat and add the remaining butter, parseman and some stock. This is to keep the mixture moist. Finally, cover the mixture with a lid and place aside for 3 minutes.
This completes your recipe. Now is left to garnish it. You may decorate with coriander leaves or clove. If you don’t have then you may choose your own ingredients for garnishing. Finally serve in a big platter. There might be some parseman left, place the parseman on the side of the risotto and enjoy.