Traditional Italian cuisine is not all about pasta.
Italians love rice equally as much, as evident in their classic favorite risotto.
Like pasta, risotto can be served as a simple side-dish or an elaborate centerpiece.
Unlike pasta, preparing risotto requires a simmering pot of stock, rather than a rolling boil of water, and a bit more time and attention.
You cannot simply toss the rice into the pot and walk away as you do pasta; you must stand ready to add stock ladle by ladle.
Authentic risotto requires a high-fat, starchy, medium grain rice like Italian Arborio.
This rice, when cooked, gives risotto its rich, creamy texture.
Be sure to have on hand a generous amount of stock, at least 5-8 cups.
An Italian classic risotto of Milan is Milanese a la Milanese.
The ingredients include 2-1/2 cups of Arborio rice, 1/2 cup minced onion, 1 cup dry white wine, pinch of Saffron, 5-8 cups chicken stock, butter, and 1/2-cup grated Parmesan cheese.
To prepare, add butter to a deep, non-stick skillet to cook onions.
When translucent, add rice, stir to coat, and toast for 2-3 minutes on high heat.
Add wine and allow to evaporate.
Ladle 1/2-cup of stock to rice and allow to absorb.
Continue adding stock in 1/2-cup increments until rice becomes creamy in texture.
Stir frequently to prevent sticking.
Dissolve Saffron in 1/2-cup stock midway through process.
At the final stage, add butter and Parmesan cheese.
Mix well, remove from heat, cover, and allow to stand for several minutes before plating.
Risotto, like pasta, is a versatile dish.
Try adding other ingredients such as peppers, mushrooms, squashes, corn, and seafood.
Just be mindful that additional ingredients should be added in the final cooking stage.