How do I make a good risotto? Just ask blogger Mirja!
Just like pizza and pasta, risotto is an integral part of Italian cuisine and naturally features on the Vapiano menu. Today, blogger Mirja explains how to make a perfect risotto and why basmati rice just won’t work.
Preparing risotto dishes requires elbow grease. Constant stirring is essential to ensure the rice absorbs all the liquid and turns smooth and creamy. “All you need for the perfect risotto are quality ingredients, a good white wine, hot stock, and a certain dedication when it comes to the stirring!” Mirja laughs. In 2012, she created the German blog “Küchenchaotin” that focuses on food and cooking. Although she works primarily as a photographer, Mirja wanted to branch out into another area and decided to try food blogging. She’s mad about Italian cuisine. “Nothing makes me happier than pizza, pasta and gnocchi!” she reveals.
Exclusively for our Vapiano Magazine, Mirja has created a classic risotto dish with a seasonal twist. To mark the start of the season, this risotto recipe features fried green asparagus.
700 – 1000 ml stock (unsalted)
1 tablespoon neutral oil (e.g. rapeseed oil)
350 g risotto rice (e.g. Arborio is the variety we use in our Vapiano restaurants)
100 ml white wine
3 tablespoons butter (in small cubes)
150 g Parmesan (finely grated)
Freshly chopped parsley
Heat the stock in a small saucepan until it simmers. Don’t let it boil.
Dice the onions finely. Heat the oil in a large saucepan and gently fry the onions. Add the risotto rice and fry gently until slightly translucent.
Pour in the white wine and a ladle of stock. Continue to stir until the stock has been fully absorbed. Continue to add the stock ladle-wise and keep stirring until the rice has an al dente consistency.
Take the risotto off the heat and add the butter. Then stir in the Parmesan until it has fully melted. Allow the risotto to stand briefly before seasoning with pepper and parsley. Serve immediately.
This basic parmesan risotto recipe is ideal if you want to add a seasonal twist. To mark the start of Spring, we’re going to show you how to transform it quickly and easily into a risotto with fried green asparagus.
Fried asparagus to top your risotto
500 g green asparagus
2 tablespoons of neutral oil (e.g. rapeseed oil)
1 pinch of sugar
1 pinch of salt
Wash the asparagus and cut off the woody ends. Chop the asparagus into bite size pieces. Heat the oil in a pan and sauté the asparagus. Turn down the heat and add the sugar. Once the asparagus is cooked through add a pinch of salt and arrange the pieces on top of your risotto.
Here at Vapiano, we prepare our risotto in advance and add your chosen ingredients later. But we still prepare our rice in exactly the same way. Our Vapianisti use vegetable stock and white wine, while stirring continually. Look out for a brand new dish on our Specials menu throughout May and June. Our Risotto Granchi di Fiume is a creamy risotto with green asparagus, crayfish tails, white wine, creamy ricotta and a dash of garlic.
Mirja has one final piece of advice. “Somebody once tried to make my risotto recipe using Basmati rice with disastrous results. Please don’t try it at home!” Only special risotto rice releases enough starch during cooking to create the trademark creaminess of the dish without it tasting soggy.