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.
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
- In a saucepan, heat the chicken or vegetable broth over low heat.
- In a separate large pan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the Arborio rice to the pan and stir to coat the grains with the butter, onion, and garlic mixture.
- Pour in the white wine and cook, stirring constantly, until the wine has evaporated.
- 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.
- Stir in the saffron threads and grated Parmesan cheese. Season with salt and pepper to taste.
- 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