As a kid I never really liked risotto and to this day I am still sceptical about it. But what can I say, there is only that much food with low histamine that I can and also want to eat without getting monotonous.
So, my boyfriend and I decided to have my dad over and cook a risotto for him. In the end, my dad had to show us how to make a good risotto, but I learned a lot of things I have to tell you before you make your own risotto!
Servings: 5-6 | Time: 45 Min | Side: Salad
- 500g zucchini
- 2 onions
- 3 garlic cloves
- 3 tbsp butter
- 3 tbsp oil
- 50g parmesan
- 250g risotto rice
- 100ml white wine (if you don’t drink alcohol, use some white vinegar for the acid and a bit more broth)
- 1l vegetable broth
- Salt and pepper
- Fresh dill
- Peel and chop up the onions and garlic cloves
- Wash, clean and cut the zucchini into small cubes
- Sauté the onions and zucchini until the onions are translucent
- Add the risotto rice and the garlic and shortly roast them as well
- Add the wine and let it boil away
- Add broth until the rice is covered with liquid
- Let it cook with medium heat for 25 Minutes – add more broth when the rice isn’t covered anymore and stir frequently
- As soon as you reach a creamy consistency – the rice should still be al dente! – add the butter and parmesan and season it to taste with salt, pepper and chopped up, fresh dill
If you don’t like dill you can use some other fresh spices to spice up your risotto! Also, if you opt for the alcohol-free version of this dish, you should add the zucchini a little bit later. The wine is what makes the zucchini keep some crunchiness and to be honest, I don’t know how it works with vinegar! Make sure you use the right pan as well. For the amount of risotto we cooked I had to use my big wok (which holds about 4l of liquid!).
- Using any kind of rice – if you don’t use risotto rice, the grains won’t stay al dente and the risotto won’t get as creamy.
- Not roasting the rice – when roasting rice, the rice absorbs the flavour of the spices you added (here: garlic and onions) and makes for a tastier dish. But it also binds the starch of the rice, which is also responsible for the al-dente-ness of the risotto.
- Adding cold broth – As much as I’m for time and pot saving cooking methods, this doesn’t hold up for risotto. Normally I’d add cold broth and wait for it to heat up but when cooking risotto, you’ll actually ruin your dish by adding cold broth!
- Stirring wrong – If you stir too much, the risotto gets cold and gooey instead of creamy. If you stir too little the risotto might burn. So be careful not to stir too much and not to not-stir at all.
- Too much liquid – there should never be too much liquid, just enough to cover the rice. Otherwise you’ll miss out on the creamy consistency!
- Cooking too long – The rice should be al dente not soft in the end! The right consistency is reached, when the risotto moves like lava in front of your spoon. If you can form towers, you cooked it too long.