While visiting Susan and Alessandro Zorat in Trento, Italy, Susan made us this wonderful risotto, typical of the region. There are many variation (see below) so you can make it the way you like. However, the most important part is that you add the liquid slowly, as it is absorbed by the rice, so that you do not end up with a mushy mess! This will take 20-25 minutes and require your constant attention, so be prepared! However, if you follow the instructions, you will be rewarded with a creamy, smooth rice dish that can be a meal in itself.
Add the rice and stir.
Add the white wine and stir well.
Add enough broth to cover the rice.
Bring to a boil and stir slowly.
As the liquid is absorbed, slowly add more broth to maintain the level, stirring continually.
Continue to cook, stirring, and adding broth slowly until all the broth is used, and the rice is al dente.
The rice should be creamy but not sticky or mushy. This should take 20-25 minutes.
If using the saffron, add it at the end. This is traditional for the Milanese style of risotto.
Add the parmesan and stir after you take the pan off the heat.
Bacon & Zucchini
Cook the bacon and zucchini with the onion until bacon is cooked.
Risotto con gamberetti
Begin with basic recipe, adding the garlic with the onion.
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