{"id":13874,"date":"2016-12-20T18:04:42","date_gmt":"2016-12-20T16:04:42","guid":{"rendered":"https:\/\/minervahorio.gr\/en\/pos-na-ftiaxoume-to-telio-rizoto\/"},"modified":"2016-12-20T19:01:36","modified_gmt":"2016-12-20T17:01:36","slug":"pos-na-ftiaxoume-to-telio-rizoto","status":"publish","type":"post","link":"https:\/\/minervahorio.gr\/en\/pos-na-ftiaxoume-to-telio-rizoto\/","title":{"rendered":"How to make the perfect risotto"},"content":{"rendered":"

Risotto can be a wonderful companion or even highlight our best moments \u2013 dinner for two, table for one, an evening with friends.<\/p>\n

The secrets for the perfect risotto \u2013 mushroom risotto, with vegetables, simple risotto- have all been gathered form Horio\u2019s cooks. Stick to the suggested steps and you will always have the best risotto in flavor and appearance!<\/p>\n

What you will need is the finest freshest ingredients \u2013 fresh vegetables, seafood, chicken, tuna \u2013 according to the recipe you wish to make. And, of course, Horio olive oil<\/a>, butter<\/a> and Horio graviera cheese<\/a>!<\/p>\n

The right rice<\/h2>\n

Appropriate risotto rice is Arborio, carnaroli or vialone nano.<\/p>\n

Choosing stock<\/h2>\n

Vegetable stock is an ideal choice for any type of risotto, but you can always choose accordingly, meaning seafood stock for seafood risotto, chicken stock for chicken risotto, etc.<\/p>\n

Olive oil and butter<\/h2>\n

Start with olive oil<\/a> to saut\u00e9 onions. Then, add rice and saut\u00e9 until translucent, being careful not to burn it.
\nButter is added in the final step, along with the cheese.<\/p>\n

Deglazing<\/h2>\n

After saut\u00e9ing rice for a few minutes, deglaze with white wine. Feel free to try new things here \u2013 red wine or sparkling wine.<\/p>\n

Cooking rice<\/h2>\n

Stock is the key to a perfectly thick risotto. Add stock little by little and cover the rice. Warm stock before adding it to the cooking rice.<\/p>\n

Stirring<\/h2>\n

Be careful not to stir too often, because rice will become too mushy. If risotto is too thick, add some warm stock.<\/p>\n

Finishing with butter and cheese<\/h2>\n

A perfect risotto needs approximately 15 minutes to be made. Remove from heat and leave it to rest for a few minutes. Then, add Horio butter<\/a> and grated parmesan or Horio grated Long Maturation graviera cheese<\/a>.<\/p>\n

Proportions-texture<\/h2>\n

At the final step, when butter and cheese are added, you can give a creamy texture to your risotto by adding warm stock to your liking.
\nFor every 500 gr rice, use 100-150 gr butter and 100-150 gr cheese.<\/p>\n

Recipes for risotto<\/h2>\n