Description
Risotto is the typical and exclusive cooking method of Italian cuisine that has become a staple all over the world. Its consistency varies according to regional tastes, but its preparation never changes: after sautéing briefly, it is necessary to add hot broth. Another secret is to choose the right varieties: Carnaroli. Thanks to its high starch content, this variety doesn’t overcook and the grain doesn’t fall apart.
Compact and light, soft but firm in the kitchen, intact but enveloped by the sauce, it really is the protagonist in risottos.
