How to cook risotto like nonna
My love for food has always been fuelled by Italian cuisine. Heck, it was a life long goal of mine to learn how to make the perfect tomato sauce (which I did thank you very much!). All of my close friends joke that I should of been born Italian because my goal is, seriously, to be able to cook like a Nonna (Italian grandmother). They have magic powers in the kitchen I swear!
Risotto is another classic Italian dish that I love to make (and that Nonnas’ have mastered time and time again!) I love that it absorbs flavour well allowing you to mix up the liquid used to cook it in. My favourites are white wine and chicken broth. I think one thing that usually scares people from making risotto is that it requires a lot of TLC. Aka you can’t just leave it on the stove and forget about it!
Is there a quick and easy way to make risotto?
Well I am glad you asked. Riso Bello has a new line of risotto that includes traditional risotto and Risotto Pronto which only takes 12 minutes to make (and only requires adding water)! Now I love a good short cut in the kitchen BUT one that doesn’t sacrifice flavour. I was pleasantly surprised at how quickly I was able to whip up such a gourmet batch of risotto with the Pronto line. It comes in four flavours and all you have to do is combine the package with water in a sauce pan. 12 minutes later, with some stirring here and there…. Voila risotto ready to serve.
Now if you are like me and want to add that little extra oomph to your risotto, check out what I added to the asparagus and four cheese Risotto Pronto to step it up a notch.
Asparagus Risotto Pronto topped with pancetta crisps
Dice up a white onion and sauté it in a sauce pan with olive oil before adding the risotto and water. After 2-3 minutes, add in the risotto and water. I substituted 1/3 of the required water for a dry white wine – highly recommended! Then follow the rest of the instructions on the box. In the mean time set your oven on broil and once hot put about 8-10 pancetta slices in for 1-2 mins per side to crisp up. Set aside 2 pieces to garnish each bowl of risotto and roughly chop up the rest to mix in the risotto. After 12 minutes, serve in small dishes, top with pancetta and freshly grated Parmesan cheese.
4 Cheese Risotto Pronto with mushrooms
Mushrooms are hands down one of my favourite ingredients to add to risotto. I decided to add fresh mushrooms to both Risotto Bello’s mushroom flavoured option (because you can never have enough) AND the four cheese option. If you want to do the same, the instructions are similar to the ones above. Before adding the risotto and liquid, sauté mushrooms and onions with a bit of olive oil in a sauce pan. I also swapped in 1/3 of the liquid with white wine in these dishes but you could also try vegetable broth or chicken broth. Follow the instructions on the box and top with fresh Parmesan cheese!
Enjoy your risotto, that dare I say tastes like Nonna makes!