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You already know that carnaroli rice is probably the best rice for risotto. But did you know that there are different types of Carnaroli and that not all of them produce the creamy rice that is served in the best Italian restaurants?
Top chefs in Italy use Carnaroli CLASSICO rice. Try it, you will see and taste the difference!
Here is my basic recipe for risotto:
Sauté onions and garlic in olive oil. If you like, you can add boletus, artichokes, dried tomatoes, etc.
Add the pre-cooked rice (WELL DRAINED) and stir-fry until all the oil is absorbed.
Deglaze with 3dl dry white wine (stirring) and let the wine evaporate.
Add bouillon: twice the amount of rice.
If you like, add saffron just before the end and season with pepper or chilli.
At the end, stir in the Parmesan cheese and butter (I always use a little more than necessary).
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