Risottos & stocks

Risottos & stocks

By
Katie & Giancarlo Caldesi
Contains
5 recipes
Published by
Hardie Grant Books
ISBN
9781742705545
Photographer
Helen Cathcart

Risotto

Although risotto is more of a northern Italian dish originating from Lombardy and the Veneto, it is also made in the south, particularly in restaurants. The main rice used for risotto-making outside Italy is arborio, although it is the hardest to work with. It reaches its peak for just a few minutes when the risotto is perfect in texture but then continues to swell so that if you don’t serve it quickly, you end up with a rather sticky result. Carnaroli rice is more forgiving in that respect and for a more watery sauce, such as one made with a shellfish stock, Vialone Nano is ideal.

Stock

No self-respecting risotto would be seen without its perfect partner: homemade stock. When cooking a risotto make sure you have everything to hand before you start: ingredients chopped and ready, glass of wine, your favourite music playing, and so on. The more you reduce the stock, the more concentrated the flavour becomes, so you need less of it for a stew, soup or risotto. Freeze stock in a concentrated form, as it takes up less space.

Recipes in this Chapter

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