The history of Risotto

Risotto is one of the most popular dishes out of northern Italy, along with pasta and pizza, especially in the area of Milan and Lombardy.

Legend has it that back in the fifteenth century, a young Italian fell in love with a beautiful young lady, daughter of one of the most popular teachers in Italy. The young man, attracted by the charms of the lady decided to get in marriage. The boyfriend, fond of cooking, ordered a dish to surprise the guests. The dish had to be easy and quick rice with a saffron color. Diners, seeing the dish so colorful, they were delighted. This was the beginning of the use of this seasoning for rice culinary elaborations.

The main ingredients used, apart from rice, were: butter, chicken broth, Parmesan cheese, saffron and bits of sausage. The trick was to add the broth slowly, without letting it completely absorbed by the rice, and stirring to obtain a creamy rice. This was the recipe of what they called risotto, riso (rice).

Currently, the recipes is developed in a way or another depending on the region of Italy, In northern Bussolengo, Sona, San Martino ... housewives, especially “the Nones (the grandmothers) prepare it in the traditional manner, but the broth is added all at first. The rice usually used is carnaroli because its texture is more consistent and smooth. In the seasoning they use onion or shallot, and add a clove of garlic as well (for flavor over the plate).

Risotto with prawns and clams
Ingredients:

250 g arborio rice or carnaroli
1 liter fish stock
1 glass of white wine
1 onion, fresh
3 tablespoons of butter
15 g peas
15 or 20 g dried tomatoes
75 g shrimp
25 g of clams
chopped parsley
Freshly grated Parmesan
salt
Pepper
Extra virgin olive oil

Preparation: Chop onion and sauté in the butter over low heat until well browned. Add the rice and sautéed. Then add the prawns, razor clams, dried tomatoes and parsley. Fry well, add a glass of white wine and sauté until it evaporates.

Once the rice has absorbed all the wine, add the fish stock gradually, without stirring. Cook for 20 to 22 minutes, add the Parmesan and rested. When serving, sprinkle with a dash of olive oil and freshly ground pepper.