How to make RISOTTO 🍚 the Italian way | Inevitaly

Risotto is one of our favorite, most comforting and versatile Italian dishes. Follow this step-by-step cooking tutorial to learn how to make an authentic Italian risotto with Marco. Pro tip: make sure you use the best risotto rice: Arborio, Carnaroli or Vialone Nano.
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Did you know that risotto dates back to the 11th century? It originated in Northern Italy, in Marco's home region: Lombardy — so it’s no surprise that one of the most popular risotti (that’s the plural of risotto) is “il Risotto alla milanese” made with saffron (zafferano) and originally from Milan, as its name suggests.

Risotto is traditionally cooked with special types of rice called Arborio, Carnaroli, or Vialone Nano. These rice varieties have a high starch content, which gives risotto its signature creamy texture.

However, the key to a good risotto is slow cooking. It requires patience and constant stirring, allowing the rice to absorb the broth gradually, resulting in a rich, velvety consistency. Other secrets to a perfect risotto are: Parmesan cheese (obviously!) and butter.

Risotto is incredibly versatile. You can add various ingredients like vegetables, seafood, or truffles to create a wide array of dishes. You can even make risotto with fruit!

The possible combinations of ingredients are endless…but let's start with the basics. So let’s see how to cook a classic, very simple risotto: il risotto agli asparagi…you guessed it right: that’s asparagus.

INGREDIENTS (for two people):
• 160g of Arborio or Carnaroli rice
• 1 liter of chicken or vegetable broth
• 1 small onion, finely chopped
• 1 clove of garlic, minced
• White wine
• Freshly grated Parmesan cheese
• Extra Virgin Olive oil
• 2 tablespoons of butter
• Salt and pepper to taste
• 4 asparagus

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0:00 | Intro
0:38 | How to pronounce RISOTTO
0:49 | Brief history of risotto
1:14 | What type of rice to use for risotto
1:36 | Secrets to a perfect risotto
2:39 | Ingredients to make every risotto
3:40 | Step 1: Sauté the Aromatics…aka make the soffritto
4:02 | Step 2: Toast the Rice
4:14 | Step 3: Deglaze with Wine
4:36 | Step 4: The Art of Stirring and Simmering
4:56 | Step 5: Creamy Bliss
5:34 | Step 6: A final stir with butter
5:56 | Conclusion
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