In Italian, risotto means ‘little rice’ and is a typical North Italian dish that is a producer of rice. Italian staples are nutrient-laden and preferred by young and old alike. Making this dish is not difficult with ingredients that are also easily available.

Almost in every Italian restaurant you can find this one dish. This risotto is made from Arborio rice sauteed with butter, Bombay onions and added broth and white wine and cooked until the liquid runs out. After settling for a while then the risotto is eaten. The criteria for proper risotto is that al dente is a bit hard in the middle.

Risotto often has a yellow color from saffron. However, saffron is expensive. The taste that is also typical in the risotto is nutmeg. Unlike the way we make rice or porridge, the Italians cook saffron by sauteing rice first. This step is important so that the oil protects the outside of the rice. The result is a sticky, textured, sticky, starched and glossy appearance.

Interested in making risotto, Domelu has prepared a simple risotto recipe that you can try at home.

The main ingredient :

200 grams of rice

4 pieces of chicken

70 grams of cheese

1 1/2 small carrots

5 beans


650 ml of chicken stock

2 cloves of garlic chopped to taste

celery leaves

oil for sauteing

salt and pepper

1 onion, sliced ​​into small squares

How to make:

the first way can be done by first preparing the main ingredients. By knowing how to prepare the main ingredients, then you will understand how to process these ingredients before cooking into a delicious and delicious dish.

1. The first ingredient that we will process is the rice rice. Please put risotto rice in the container and clean it if you see dirt in the rice. After that, just set aside the rice that you have sorted.

2. The next ingredient is chicken meat, please clean the chicken meat and remove dirt that may still be present in the chicken. After the chicken is clean, remove the chicken and set it aside in a container.

3. Next for beans, please cut beans with a size of 1 cm and put the results in a container and then temporarily set aside.

4. For carrots, first peel the outside of the carrot using a knife after cleaning, then cut the carrots into small cubes.

5. For cheese, prepare the container and grate it and grate it into the cheese and put the grated in the container to set it aside too.

6. Boil the chicken meat in the pan first until cooked. Remove cooked meat and cut into small square shapes.

7. Put the pieces in a container. Heat the oil in a frying pan, saute onions together with celery and garlic until a delicious smell.

8. Add risotto rice into it and stir it evenly until mixed. After that, add 3 tablespoons of vegetable broth into the stir-fried rice and cook until absorbed.

9. Sprinkle with salt and pepper according to taste and stir evenly. If the broth starts to shrink, do another spooning the broth into the rice repeatedly until the broth runs out and the rice cooks into rice.

10. Once cooked, add chicken, beans, carrots and stir well. Serve while warm.


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