European Cuisine Vol. 3 Italy

hello dear readers,

 today we are going to the amazing peninsula of Italy to discover the amzing dishes that made there cuisine what it is today we all know pizza spaghetti anf the other classics but tpday we will learn some rural foods that have benn made for centuries and how to create them at home.

Risotto

The first risotto ever made is over 200 years old the recipie included rice sauteed in butter, sausages , onions with hot broth and saffron in Milan this dish was mainly eaten as a starter often acompanied by ossobucco alla millanese which sounds amazing together in my opion.
Have a go at this simple recipie

What You'll Need

• 1½ cups arborio rice
• 1 qt chicken stock
• ½ cup vermouth or another dry white wine
• 1 medium shallot or ½ small onion, chopped (about ½ cup)
• 3 Tbsp whole butter, divided
• 1 Tbsp vegetable oil
• ¼ cup grated Parmesan cheese
• 1 Tbsp chopped Italian parsley
• Kosher salt, to taste

How to Make It

1. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
2. In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2–3 minutes or until slightly translucent.
3. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown. Add the wine and cook while stirring, until the liquid is fully absorbed.

1. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
2. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches. After 20–30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.
3. Stir in the remaining 2 Tbsp butter, the Parmesan cheese, and the parsley, and season to taste with Kosher salt.

this recipie that has been used is from

 https://www.thespruce.com/risotto-recipe-for-beginners-996008