The art of Risotto

my risotto

Talking about risotto: Risotto is probably my favourite dish. We have it at least once a week.
I have to say I’m mighty proud on my risotto, I would even say I do one of the best risottos 🙂
Then again the it’s based on Alice Vollenweiders Risotto.
I read her risotto essay in the fantastic book:
Kulinaritaten: Ein Briefwechsel zwischen Alice Vollenweider und Hugo Loetscher

For my risotto I sweat the rice (always use good quality rice) with onions and a big lump of butter.
I do this for quite some time, until I have the impression the butter is dropping out again.
Then I add about 1 dl good white wine, Sancerre is definitely my favourite.
From now on I stir the risotto constantly, I never walk away from my risotto and I don’t do anything else than stirring for the next 30 -40 minutes! From time to time I add more vegetable stock and some more wine.

When the rice is al dente I add parmesan and black pepper (which I prepared before I started stirring).
Never let your risotto sit around in the kitchen, serve it immediately!

Another must for me is the braised salvia on top.

Here the risotto is accompanied by chévre in puff pastry.

Comments (3)

Comments are closed.