Rice and Shine

It8217;s Italian Cultural Week at the Italian Embassy in New Delhi, and Daniele Catuzzo is here to demonstrate how to cook risotto in 25 wa...

It8217;s Italian Cultural Week at the Italian Embassy in New Delhi, and Daniele Catuzzo is here to demonstrate how to cook risotto in 25 ways.

Why risotto, you ask him? Patricia Raveggi, director of the Italian Cultural Centre, answers the question. 8216;8216;Because it is somehow a challenge of sorts to put together a dish that is a staple course in the Indian menu,8217;8217; she says.

8216;Ris8217; is Italian for rice, and 8216;otto8217; means cooked.

Risotto is a one-course meal that8217;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. What8217;s more, you can rustle it up in half an hour.

The first step is called soffrito, during which the onions and garlic are sauteacute;ed. Then comes cuttura, when you add the rice to the sauteacute;ed onions and cook till it8217;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 it8217;s essential to cook the risotto to the right consistency. 8216;8216;You should be able to feel the cereal in your mouth,8217;8217; he says.

That is precisely the reason why risotto made from Basmati rice fails to deliver. 8216;8216;Indian rice melts easily. You should feel the taste of everything in a risotto,8217;8217; 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, 8216;8216;That8217;s our kind of biryani.8217;8217;

Story continues below this ad

RISOTTO WITH PARMIGIANO

Ingredients
1 tbsp extra virgin olive oil
A knob of butter
A clove of garlic
Finely chopped onions
1/2 litre vegetable broth
3 tbsp Grana cheese or substitute with Parmesan cheese
1/2 glass fragrant white wine
Gris Pinot
Finely chopped yellow and red peppers for garnishing
500 gm Arborio rice 400 gm, if creamier consistency is desired

Method
Use a steel or aluminium pan. It is better to use a pan with copper siding. Heat the oil and add butter. Add the garlic. Remove it after a couple of minutes. Now add the uncooked rice. Keep stirring with a wooden ladle, and make sure the rice does not stick to the bottom of the pan.
Roast the rice for a few minutes and then add the wine. Now add the broth. Make sure the broth is boiling. Let it evaporate gradually and repeat till the risotto is cooked. When it8217;s done, take the pan off the fire. Add some more butter and the cheese. Garnish with basil and peppers. Serve hot.

Paromita Chakrabarti