There are many theories as to how to make the perfect risotto but there are a couple of key points everyone agrees on: you need the right type of the rice and you need a decent, hot broth.
How you add the broth is a matter for debate. Traditionally it’s ladled over the rice and lots of stirring takes place until the stock is absorbed. However a time-saving method involves adding all the broth at once and cooking it for example in a Hotpan. This time I did it the conventional way, means stirring a lot.
about 4 dl broth
1 dl white wine
1 tb olive oil
1/2 onion, chopped
160 g Risotto rice
1 leeks, white part only
salt and white pepper
1 tb Philadelphia cream cheese
fresh grated Parmesan
Cut leek in small rings. Wash well.
Pour broth into a saucepan and bring to a simmer. Keep liquid hot.
In a large, heavy saucepan over low heat, heat oil. Add the onion and saute about 5 minutes. Add the rice and stir until white spots appear in the center of the grains. Add the wine and stir until absorbed. Add one ladleful of the hot broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed. Continue adding broth, one ladleful at a time and stirring constantly. After 10 minutes add leek. Continue adding broth until the rice is just tender but slightly firm in the center and the mixture is creamy. Season with salt and pepper. Add 1 tb Philadelphia and fresh grated Parmesan.
I served it with Saltimbocca.
More recipes and entries in English.