Rice and Shine

‘Ris’ is Italian for rice, and ‘otto’ means cooked.

Risotto is a one-course meal that’s especially popular in northern Italy. One can either opt for a cheesy vegetarian risotto, or a non-vegetarian one with pepperoni, shrimps and a dash of red wine.

Cooking risotto is a simple three-step process. What’s more, you can rustle it up in half an hour.

The first step is called soffrito, during which the onions and garlic are sautéed. Then comes cuttura, when you add the rice to the sautéed onions and cook till it’s done. This is also the most difficult part because you have to ensure that the rice does not get too soft. The final stage is called mantecatura, which entails garnishing the dish with cheese, butter, vegetables and herbs of your choice.

Catuzzo starts the demonstrations. He explains it’s essential to cook the risotto to the right consistency. ‘‘You should be able to feel the cereal in your mouth,’’ he says.

That is precisely the reason why risotto made from Basmati rice fails to deliver. ‘‘Indian rice melts easily. You should feel the taste of everything in a risotto,’’ he says, adding that the dish requires Arborio rice.

By this time the Risotto with Parmigiano is almost ready. As Catuzzo removes it from the fire and adds the garnish, Raveggi says with a flourish, ‘‘That’s our kind of biryani.’’

Paromita Chakrabarti