How to make risotto. Press green flag to start. This project is meant to be downloaded. It won't play correctly in the flash player, but works perfectly if you open it in Scratch. For some reason the animation speed is dramtically increased and the little sprite guy vanishes half way through. See my other project "How to Make Risotto" if you want it to see a modified version that plays all the way through. However, it is a little hard to read because the directions go by rather quickly. The recipe is for a basic risotto. Once you get the cooking method down you can experiment with flavors and ingredients. Other classic risotto dishes are sweet pea and prosciutto or wild mushroom. My personal favorite is radicchio gorgonzola. Let me know if you have any questions. Anyway, here is the recipe for a basic risotto: Basic Risotto- serves 4 1 qt chicken stock 2 T extra virgin olive oil 1 cup onion, finely diced 1 T garlic, chopped 1.5 cups arborio rice 1/2 cup dry white wine, room temperature 3 T butter, cubed 3/4 cup shredded parmesan cheese, plus 1 T for garnish Salt and fresh cracked pepper to taste Directions: Using large stock pot, bring chicken stock to a simmer. Heat a large saute pan over medium-high heat. Add 1 T extra virgin olive oil. Add onions and saute 5-7 minutes until onions begin to turn translucent. Add garlic and cook 2-3 minutes more. Add arborio rice, cook 2 minutes, stirring so it doesn’t stick. Add wine, stirring constantly until wine is absorbed. Add one ladle of chicken stock, constantly stirring until liquid is absorbed. Continue adding stock one ladle at a time, while stirring for approximately 15-20 minutes longer. Rice is done when it is rich and creamy but still with some bite to it. Remove from heat and add butter and 1 cup of shredded parmesan cheese. Season to taste with salt and fresh cracked pepper. Stir and serve.
