The Risotto Roundup
Posted on February 17, 2016 under concentrated liquid stock, delicious recipes, healthy, history, Massel bouillon and seasoning, recipes, risotto, vegetarian
Risotto is one of our all-time favorite dishes to whip up. Not only is it easy to make, but it’s also a hearty way to get all the flavors out of our first-of-its-kind Concentrated Liquid Stock. There are few dishes that are as popular or versatile as risotto, served both in home kitchens and restaurants.
Rice was first introduced to Italy and Spain by the Arabs in the Middle Ages. The humidity in the Mediterranean ended up being the perfect place for short-grain rice to grow, making it popular throughout the region. Risotto itself was created in Milan with their local rice, during the time that slow-cooking principles were popular. Risotto ended up being the perfect combination of shorter grain rice and stock that resulted in a thick and creamy sauce.
If you’re interested in creating this popular meal yourself, first take in these top five tips in order to get the most out of your creation:
- Pick the right rice quality (such as Arborio, Vialone Nano or Carnapoli)
- Pick the right pan for your selected rice
- Toast the rice before adding in your stock
- Don’t over mix the risotto by allowing it to settle while on the pan
- Be patient!
To see our favorite Massel risotto recipes, check out the links below. Feel free to exchange any of the meat options for your favorite veggies or tofu:
Baked Butternut & Kale Risotto
Barley Risotto Recipe with Chicken Mushrooms and Edamame
Now that we’ve shared our favorites with you, what is your go-to risotto recipe?