Base to prep 5 minutes Risotto

The risotto is definitely one of my favorite basic meal. When the base is well prepared, a multitude of variants can be carried out in 5 minutes. As it's known, otherwise it will be more time consuming and will take about 30 to 40 minutes to do.

The difficulty of the risotto is that it must be just right, without too much liquid, otherwise it becomes a puree a bit like a quaker oats breakfast. In addition, it is difficult to warm up to make a second meal because it becomes overcooked at this time.

So to facilitate the task in the kitchen, I like to prepare my base first, which gives me the opportunity to make two or three variants of risotto during the week.

Ingredients as follow:

1 Onion

1 Cup Superfino Arborio Rice

1 Cup White wine

1 ¼ Cup Vegetal Broth (or Half Broth Half water as desired)

Over medium-low heat, sweat the onion in your favorite oil, 2 to 3 minutes, and add the risotto and cook for 2 - 3 minutes. When we talk about sweating the onion, it is to bring it to a transparent texture, not to grill it.

Deglaze with the white wine and let the risotto absorb almost all of it while stirring constantly, 3 - 4 minutes
When the white wine is almost absorbed, add half the broth that you have previously heated, stir constantly. The risotto is at a stage where it can really stick to the bottom of your pan.
About 8 to 10 minutes later, the risotto will have absorbed almost all the broth, you can add almost all the broth left.
Stir another 6-8 minutes, taste your risotto to evaluate its cooking stage. In the end the risotto should be of slightly moist texture and without any visible broth in your pan. Salt if desired.

TIPS:

I always keep some broth in reserve to finalize. Depending on the altitude and the atmospheric pressure, it will take more or less liquid to cook the risotto. 1 cup of risotto for 2 cups of liquid is usually the norm but if the evaporation is too large, you will need more broth. In addition sometimes the commercial broth is very dark and strong to taste, I then cut them with water, otherwise the risotto takes the brown color and strong taste of broth.

The secret of the risotto is it's delicacy in the mouth.

Your risotto base should be moderately crunchy. It will continue to cook lightly during cooling. Spread on a sheet with wax paper and refrigerate. This will ensure uniform cooling.