Today I would like to share with you one of my favourite Italian risotto recipes: risotto with turmeric.
I love this spice so much, it is jam-packed of precious healthy anti-inflammatory properties and I also like to use it in my morning almond milk to make some precious, golden latte.
Today it’s risotto for the whole family and it tasted delicious! My brother Francesco, who is a talented cook, made it for us.
Hope you will enjoy it as much as we did.
INSTRUCTIONS
STEP 1
For the rice we chose the Vialone Nano variety, perfect for risotto.
Let’s prepare the ingredients:
-Cut the butter in small cubes and put it in the fridge. It has to be cold when you add it to the rice.
-Grate the parmigiano reggiano cheese.
STEP 2
Take a large pot. Add the rice and turn the heat on medium. Let the rice toast for a couple of minutes while stirring it constantly.
Add the white wine. Once evaporated, start adding the stock. The stock has to cover the rice – no need to add more for now.
Turn the heat on low. Taste it to see if you need more salt – the stock should already be salty.
STEP 3
Cooking a risotto requires some patience and time. You need to stir it from time to time, very gently, and check that it does not stick to the pot.
Continue to add the stock little by little until the rice is cooked the way you like it.
Taste it from time to time to check the consistency.
Add the turmeric and stir.
One piece of advice: the risotto has not to get too sticky or too liquid, the right consistency is creamy or as we say it in Italian “all’onda”.
“All’onda” means that you can create waves with the risotto when you stir it in the pot.
STEP 4
When the risotto is ready, turn the heat off.
Now you are ready for the renown “mantecatura” !
The “mantecatura” consists in adding the parmigiano reggiano, the extra virgin olive oil, the lemon zest, the cold butter little by little.
Mix until completely blended with the rice.
Dispose the risotto in the dishes, add the fresh herbs on top.
Buon appetito!
