As you toast the rice begin with the classic cooking of the risotto. Start pouring the wine (4) until it absorb it all, stirring well (5). Then start by the addition of a ladle of broth (6)。
We recommend the Carnarozodoroli or Roma rice. Both rices are perfect for risotto, the Roma variety has a slightly shorter cooking time. Prepare a small sauce pan of vegetable broth, if you using。
Risotto recipes classically start with sweating out aromatics, such as chopped onions or minced garlic, in olive oil or butter in a large pot.
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