.: Here I go again

Some pretty ordinary italian courses maybe unknown outside Italy. Risotto must be one of these. Some months ago I was watching an episode of Masterchef Australia: they were at ALMA, the main Italian International Chef Academy, and were asked to cook a famous risotto by Gualtiero Marchesi (the founder). I couldn’t watch: they didn’t know the basics for a risotto. Some even burnt the rice…

Well I will never be a chef, but I can cook a common white risotto and tell you how to do it.

rice -riso
butter – burro
evo oil – olio evo
onion – cipolla
broth – brodo
grated cheese – parmigiano grattuggiato

Warm the broth. Put a little butter and oil in a pan. Mince the onion and brown it slightly (very slightly!). Then put the rice in the pan and brown it too, very very little (less that 30 seconds), then start adding some broth and keep on blending. You have to add a little broth and let it evaporate, then add some more.. and so on, until the rice is done (according to the time written on your rice pack). My whole rice is done in 10 minutes. In the end you add the grated cheese and blend it. You can also add some more cheese, if you like it, but it’s optional. Asiago would do, or Taleggio.

And another “classic” is cotoletta or cutlet. It is just a slice of chicken plunged in a (beaten) egg, then wrapped in grated bread and fried in oil. You can mix the exceeding egg with some parmersan cheese and the rest of the grated bread, and make a small omelette.

Here I go again. Just an ordinary day menu in Italy. But, as I discovered, it might be extraordinary for and Australian 😀

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