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Bake the risotto. In a 350° F oven, bake for 35 minutes, or until the rice is tender and the liquid is absorbed. Add the finishing touches.
Risotto gets a bad rap for being high-maintenance—the kind of dish that you have to spend hours stirring, your arm getting sore as you pour in ladle after...
Risotto done right is absolutely sublime: rich and luxurious with just a touch of toothsomeness. And despite its reputation for being fussy or time-intensive, it's actually quite simple to make.
Heat the remaining oil in a 2-quart saucepan. Add the rice and cook and stir for 2 minutes. Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until it's absorbed before adding more. Stir the mushroom mixture, cheese and basil in the saucepan and cook until the mixture is hot.
There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina (Treatise on Cooking) by Giovanni Vialardi, assistant chief cook to kings. [7] However, who invented risotto in Milan cannot be stated with certainty. [8] The rice varieties associated with risotto were developed in the 20th century, starting with Maratelli in 1914. [9]
De Laurentiis, Giada, Giada's Family Dinners. New York, New York: Crown Publishing Group/ Random House, Inc., 2006, ISBN 978-0-307-23827-6, or 0-307-23827-X: by the star of television Food Network's Everyday Italian and Behind the Bash, De Laurentiis' cooking style bridges the gap between Italian and Italian American food.
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[6] [7] The primo (first course) is usually a filling dish such as risotto or pasta, with sauces made from meat, vegetables or seafood. [8] Whole pieces of meat such as sausages, meatballs, and poultry are eaten in the secondo (second course). [9] Italian cuisine has some single-course meals (piatto unico) combining starches and proteins. [10]