For the holidays, I have imagined a new risotto recipe and today I am very happy to share it with you.
I love risotto so much: warm, generous, delicious…it’s so comforting when it’s cold outside.
To start, let’s prepare some fresh stock.
The Italian risotto recipe calls for a vegetable or meat or chicken stock.
I like to use a vegetable stock and prepare it the day before so it’s ready when I cook my risotto.
For the stock recipe, please click here:
To master a good Italian risotto, you basically need tow things: the right rice variety – I personally love the Carnaroli – and master the cooking technique.
It’s not that difficult, you will see 😉