Risotto is one of my favourite dishes, especially for lunch on a cold winter's day. It's comfort food and a popular dish in the rice-growing area of Northern Italy.
There are various types of risotto rice but they are all high in starch and short grained. They are capable ofabsorbing more liquid - and therefore flavours - than long grain rices and once cooked they are sticky but firm. The most common risotto rice in New Zealand is arborio, which takes its name from a village in the Piedmont region of Northern Italy where it was originally grown. However, my local deli also stocks the more expensive carnoli and vialone nano. All risotto rices are slightly different - for example, vialone nano cooks faster because it is smaller.
If you see superfino, semifino or fino on the packet, this refers to the grain size, not the quality.
Generally, risotto rice is gently sauteed in butter, often with olive oil and a little onion. Boiling stock is then added, a ladle or half a cup at a time. Each measure needs to be absorbed by the rice before the next is added so the rice cooks evenly. Finally, a knob of butter and parmesan cheese may be added, the risotto left to stand for a couple of minutes, and then the butter and cheese stirred in. The result should be al dente rice with a creamy consistency and not too thick. If served on a flat dish it should spread out but not have excess liquid. If it is too thick I like to spoon a little hot stock over each serving.
Risotto should be eaten without delay as it continues to cook in its own heat.
