Risotto is a classic dish in Italy, sometime conceived as “to complicate to prepare”, while I believe that once you learn the basics nobody can stop you from making an excellent job, and for those who are willing to take an extra step will be paid with an unforgettable meal.
There are different ways to prepare the risotto , but the techniques to accomplish a good result stays the same.
If today you don’t feel like you want to spend too much time preparing a nice broth, then go ahead and use the one premade, as long as you respect the cooking time of the main ingredients I’m confident you will still achieve a pretty good result.
The rice is of course the most important part and there is no need of butter to obtain the peculiar creaminess when using the right kind, Carnaroli or Arborio, Italian rice grains contains more starch than the one that comes from other countries.
If you have any suggestion or personal technique I would be more than happy to hear from you, my goal is also to learn new methods.
