Rialto Risotto

Rialto Risotto is a classic dish from Venetian cuisine, known for its creamy texture and rich flavors. This recipe combines the simplicity of risotto with the elegance of Venetian cuisine, making it a perfect choice for a special dinner.

Rialto Risotto

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon saffron threads
  • Salt and pepper to taste

Instructions

  1. In a saucepan, heat the chicken or vegetable broth over low heat.
  2. In a separate large pan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until translucent.
  3. Add the Arborio rice to the pan and stir to coat the grains with the butter, onion, and garlic mixture.
  4. Pour in the white wine and cook, stirring constantly, until the wine has evaporated.
  5. Add a ladleful of the warm broth to the rice and stir constantly until the liquid is absorbed. Continue adding the broth, one ladleful at a time, stirring constantly, until the rice is creamy and al dente, about 20-25 minutes.
  6. Stir in the saffron threads and grated Parmesan cheese. Season with salt and pepper to taste.
  7. Remove from heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
25 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
10g
Fat
12g

Supplies

Saucepan Large pan Wooden spoon Ladle

Tools

Chef's knife Cutting board Grater

Serving suggestions

Serve the Rialto Risotto with a crisp green salad and a glass of chilled white wine for a delightful meal.

Tips & tricks

For the best results, use high-quality Arborio rice and freshly grated Parmesan cheese.

Cost

$15