🇧🇷 Rui Morschel
@
A detailed 5-step recipe for making a creamy, perfect risotto, using the mantecatura technique.
Recipe Video
Ingredients
- Butter
- 1unit de Onion
- Garlic powder opcional
- Risotto rice (Arborio, Carnaroli, or Vialone Nano)
- enough quantity de Dry white wine
- ladles de Vegetable broth
- 1unit de Onion (for broth)
- 1unit de Carrot
- 1/2unit de Celery
- 1,5liters de Water
- generous amount de Cold butter
- Parmesan cheese (from a block)
- Salt opcional
- Chopped sun-dried tomatoes opcional
- Arugula opcional
- Mushrooms opcional
- Shrimp opcional
- Olive oil opcional
- Pepper opcional
Instructions
Prepare the broth by simmering the onion, carrot, and celery with 1.5 liters of water over low heat for about one hour. Strain this broth; it will be used for 90% of risottos.
Dica: For seafood risotto, substitute this broth with shrimp stock.
In a pot, sauté the onion over medium heat with butter for approximately 2 minutes. Optionally, add garlic powder.
Dica: The heat should be medium so that the onion does not burn.
Add the risotto rice and sauté for another one or two minutes. Then, pour in the dry white wine, allowing it to evaporate completely, stirring over medium heat, as the alcohol and acidity release the starch.
Dica: Use a dry white wine and don't worry about using an expensive wine (the suggested cost limit was R$30.00 per bottle).
Begin adding the hot vegetable broth, one ladle at a time. Stir continuously until the liquid is almost completely absorbed before adding the next ladle. Repeat the process until the rice reaches the 'al dente' stage (tender, but with slight resistance when pressed against the roof of the mouth).
Dica: The third addition of broth is usually when the risotto starts to become creamier.
Turn off the heat and perform the 'mantecatura': stir in cold butter and freshly grated Parmesan cheese. Mix vigorously until the fat and cheese are completely incorporated into the rice. Taste and adjust salt if necessary.
Dica: Using cold butter and block Parmesan is the big secret for the final creaminess. Do not use pre-shredded cheese in a bag.
Cover the pot and let the risotto rest for 5 minutes before serving on a shallow plate, finishing with a drizzle of olive oil and pepper, if desired.
Dica: This is the final step that guarantees the perfect texture.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy1981 kcal99%
- Carbohydrates42 g14%
- Protein296 g394%
- Total Fat64 g117%
- Dietary Fiber11 g45%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
italianaRequired Equipment
Categories
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