Italian Risotto. In this episode of Culinary Secrets Chef Tomm teaches us how to make risotto. This recipe is the same one I learned while working in Tuscany. Risotto is one of the typical dish of Italian cuisine.

Rich and cheesy made with four of the best cheeses. And it definitely isn't as hard to make as you think! Risotto is a creamy Italian rice dish usually made with Arborio rice. You can have Italian Risotto using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Italian Risotto

It's 1/4 cup of butter.
Prepare 1 of medium onion, chopped.
It's 1 stalk of celery, very finely chopped.
It's 2 cloves of garlic, minced or mashed.
Prepare 1 cup of Arborio rice (or uncooked white rice).
It's 1 tbs of olive oil.
It's 1/2 cup of dry white wine.
You need 3.5 cups of vegetable broth (hot).
It's 1/4 tsp of salt.
It's 1/4 tsp of pepper.
You need 1/2 tsp of dried thyme.
You need 3/4 cup of frozen peas, (completely thawed).
You need 1/2 cup of grated parmesan cheese.

It can be a little time consuming but it's worth it. This is a dish that will impress guests. The Italian food of the Veneto region poses a perplexing question: With so many dishes to choose To make a true risotto, the rice must first be cooked in olive oil or butter. So what is risotto and what are the secrets for preparing one in perfect Italian style?

Italian Risotto instructions

Have all ingredients prepared, measured, and ready to use. Like they say, risotto waits for no one..
Heat butter in a medium sauce pan on medium heat. When foam subsides, add onion and celery, sauté until onion is soft, about 4 minutes. Add garlic and sauté for 1 minute..
Stir in rice; add a bit of olive oil, sauté for 2-3 minutes. Keep stirring until slightly toasted..
Add the wine and stir this a few times. Heat until the liquid is almost evaporated. [Add finely chopped celery leaves].
Add 1 cup of the hot broth (microwave) into the rice mixture and stir. Add the salt & pepper and thyme. Stir often until liquid is absorbed..
Add more broth each time in stages by one (1) cup, stirring routinely, just when the broth is absorbed, add the next, until all (but 1/2 cup) is used. Cooking time varies, ~ 30-40 minutes..
With rice now just tender, add the peas, and mix. Remove from heat and add the parmesan cheese and mix thoroughly..
Transfer the creamy rice to a bowl or plates, and enjoy..
[Use the 1/2 cup broth for next day leftover heating].

My Italian Grandma made these for me. I still request them when I visit her. These can be made ahead of time and frozen. Mushroom Risotto came immediately to mind. I love risotto but it's a bit ponderous in the heat of the summer.