Definition: risotto

How to make a good risotto:

Of course, this is one of the basic risotto recipes. The appeal of this dish lies in its countless possible variations, either in the classic style (Piedmontese risotto, Barolo risotto, saffron risotto, porcini mushroom risotto, white or black truffle risotto) or in a more creative style (asparagus, various vegetables, shellfish, etc.).

Ingredients for 4 people:

- 300 g Tenuta Castello rice - 2 dl dry white wine (not aged in barrels!) - approx. 5 dl hot stock - 50 g bone marrow (optional) - olive oil or butter - Parmesan cheese.

Preparation:

1) The quality of the basic ingredients is essential.

2) Finely chop an onion and fry it in butter or, better still, olive oil. When the onions are translucent, add the rice and fry it in the onion and fat mixture.

3) Meanwhile, heat up some stock (preferably chicken stock) which, if possible, you will have prepared the day before by poaching a chicken.

4) Moisten the rice with the dry white wine and stir.

5) Once the white wine has been absorbed, add the hot stock a little at a time. It is important to continue stirring the rice and wait until it has absorbed the liquid. Allow about 15 minutes cooking time.

6) Once the rice has reached the desired consistency, add the Parmesan cheese (the stock and cheese should be enough to season it). Add pepper to taste and add the binding agent, which can be butter (classic but not diet-friendly), olive oil (refined), marrow (deliciously naughty), Bel Paese cheese (surprising) or Mascarpone (decadent). Serve immediately.

Suggested wines:

Italian wines are generally best suited to these dishes. Depending on the preparation, the type of filling or sauce, and the possible presence of white truffles, choose a Chianti, Dolcetto or Barbera d'Alba, or even a mature Barbaresco or Barolo.

Chardonnay or dry Italian whites with artichoke risotto. A Soave, Orvieto or Verdicchio di Matelica with squid ink and cuttlefish risotto.