And who would have thought that it is so difficult to cook it well. The name translates into Russian as "risinka". Indeed, the dish is based on the right rice. The best varieties are Vialone Nano, Carnarolli and Arborio. They are distinguished by an increased starch content and the ability to keep their shape well. Such "risinki" will perfectly accommodate the flavors and convey the amazing harmony of all the ingredients. Another secret is in the component tab. Rice should consistently and completely absorb all liquids: olive oil, wine, broth. But, at the same time, to remain "al dente" - with a noticeably hard core.
The Five most commonly used ingredients in Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Fig | 344 | 6.7 | 0.7 | 78.9 |
| Olive oil | 913 | 0 | 99.8 | 0 |
| White wine | 78 | 0.2 | 0 | 5 |
| Onion | 41 | 1.4 | 0 | 10.4 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
It is important to remember that risotto is capricious and does not forgive inattention. It must be constantly stirred, without leaving the stove for a minute. Do not cover the dishes with a lid. In no case should you miss the moment when cooking needs to be finished before the exquisite dish turns into a banal porridge. The beauty of a real risotto is that you can add almost anything to it: various types of meat, seafood, vegetables, mushrooms. And each option will be a table decoration and a gastronomic feast.