Recipe type: Entree
Prep time: 
Cook time: 
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This fabulous rice dish is made in lots of different ways - here’s a basic one. The idea with risotto is to add broth slowly to rice that’s already been heated up, and to stir often, to bring out some of the rice’s starch. This will give it sort of a creamy texture.
  • 1 liter of water
  • 2 cubes of broth to boil
  • 1½ cups of arborio rice
  • cup of white wine
  • chopped fennel bulb
  1. On a side burner, bring 1 liter of water with 2 cubes of broth to boil.
  2. In a large frying pan, saute ½ onion, diced small, and 1 clove of garlic, minced.
  3. Add 1½ cups of arborio rice to the frying pan after three minutes and stir frequently for a few minutes.
  4. Pour in ½ cup of white wine (be careful of the steam), and then start adding the broth one cup at a time, stirring continuously.
  5. After several minutes, add ½ chopped fennel bulb. Keep stirring and adding broth until the rice is cooked.
  6. Season with salt, serve with chopped parsley for a garnish. The same recipe without fennel but with a little packet of saffron is called risotto milanese, though you can also use frutti di mare or whatever you have.
Recipe by The student guide to Perugia at http://inperugia.com/food/recipes/risotto/