Italian cuisine isn't all about pasta!
Italy, the leading producer of rice in Europe, grows the short grain, barrel shaped rice, of which there are four main categories; Comune, Semifino, Fino and Superfino, grown mainly in the Po Valley, in northern Italy. In fact, rice thrives so well in this area that the first course on a menu is often comprised of risotto, rather than pasta!
Absorbing Flavours
Superfino is the type most often used for risotto because of its short, plump grain which enhances the creaminess of a risotto, whilst retaining that al dente 'bite' inside. Arborio is the finest of the Superfino varieties and this is the one chosen by Tilda as all of their rices carry a reputation for consistent quality, great value and authenticity. This particular grain has the ability to absorb flavours well and is extremely versatile, complimenting all manner of ingredients including seafood, meats and vegetables.
Authentic risotto is cooked by effectively braising the rice over a period of 20-30 minutes, allowing the grains to absorb the cooking liquor and all of the flavours contained within it. The starch in the rice is released over this time, to enhance that much sought after consistency; just like a heavy cream sauce. But prior to the addition of the stock, ladle by ladle, otherwise called the 'cottura' stage, the risotto rice must be toasted or fried gently in a 'soffrito' (usually chopped vegetables such as onions). This stage is called 'tostatura' and coats the rice grains in oil, sealing them. 'All'onda' is the tricky stage when you have to judge when the rice is just al dente, prior to 'Mantecare', when the risotto becomes creamy, sometimes enhanced with an additional knob of butter.
Try this authentic recipe for a luxurious risotto, using Tilda's legendary rice:
Real Arborio Risotto
Ingredients
250g / 8oz Tilda Arborio Risotto Rice
About 1l/1¾pt stock - ideally homemade
1 onion, chopped
2 cloves garlic, crushed
2 Tbs olive oil
25g/1oz butter, plus additional if required
3 Tbs dry white wine or dry vermouth
25g/1oz freshly grated Parmesan cheese, plus extra for serving
Sea salt and freshly ground black pepper
Method
1. Bring stock to boil in one saucepan and hold at a gentle simmer
2. In another pan, sauté onion and garlic in olive oil until softened (soffrito), stir in the rice and butter (tostatura)
3. Fry gently for 2 minutes, until opaque. Mix in wine or vermouth and cook until evaporated
4. Ladle in ¼ of the hot stock and stir frequently over low heat until completely absorbed (cottura)
5. Continue adding stock in ladlefuls, making sure each batch is absorbed before adding the next. Continue to stir frequently. Total cooking time should be between 20-25 minutes
6. Remove from heat, stir in Parmesan cheese and an additional knob of butter if required. Check seasoning and serve, sprinkled with more freshly grated cheese
Risotto should be light, slightly liquid and creamy. If not, add a little more hot stock. |
