The Genoese risotto it is a revisited version of the classic Neapolitan dishhowever made with rice and without meat like the Genoese fujuta. The recipe is from Piero Benigni. This dish of mine, good and delicate, fascinates and conquers with its flavor those who taste it for the first time. It is easily prepared in about 45 minutes. You can do it for your loved ones or when you have guests, who will appreciate it and remember it for a long time.

Genoese risotto

Ingredients for 2 people

• 150 g Carnaroli or Arborio rice
• 200 g onion
• 1 liter vegetable broth
• 30 g grated parmesan
• 20 g butter
• 1 teaspoon balsamic vinegar (added to taste)
• 1 teaspoon sugar
• 1 glass of dry white wine (about 150 ml)
• 2 tablespoons olive oil
• to taste parsley, paprika, grated lemon zest

Preparation

Preparation is easy, just follow the instructions and quantities indicated. You can use onions of every variety. The addition of very little balsamic vinegar it is not mandatory but I suggest it because it greatly increases the aroma and flavor of the finished dish. The same goes for the paprika, which can be sweet or spicy to your taste. Prepare about 1 liter of perfectly salted vegetable broth and place it on the stove next to the risotto pan. Make sure that it is at a gentle boil when you begin to stir the risotto and it should be this way for the entire duration of cooking. Grate and weigh the cheese, weigh the rice and butter, prepare the glass of dry white wine, keep it handy balsamic, paprika, lemon and grater. Finely chop a sprig of rosemary.

Coarsely chop onion and put it to fry gently in the saucepan with 2 tablespoons of olive oil. If you have one, place the flame spreader between the stove and the saucepan. The onion should be sautéed over a very low heat for one twenty minutes, stirring often and being careful that it does not burn. Finally add salt and taste. When the onion is well stewed, remove the net, raise the heat and add the rice. Toast it for 3 minutes, stirring almost constantly.

When the rice will have a translucent and mother-of-pearl appearance pour the wine, bring to a moderate boil and stir often until it has been completely absorbed. Pour a ladle of boiling broth and start to make the risotto, stirring very often. Adjust the flame so as to have a quiet boil. When this broth has been completely absorbed, pour another ladle and continue like this, pouring new broth only when the previously poured one has not been absorbed. After 10 minutes add the teaspoon of sugarthat of abalsamic class and a tip of a teaspoon of paprika. Continue rolling the risotto. The cooking will last 17-18 minutes since you poured the first broth.

When the rice is still al dente and with very little broth, turn off the heat and add cheese and butter. Mix to blend, cover and let rest (whisk) for 3 minutes. At the end, evaluate whether the risotto is properly creamy: add one or two tablespoons of broth if he had settled in too much. Serve without delay, placing a little parmesan on the plates and sprinkling them with chopped parsley and grating a little on top Lemon peel. A little pepper is also good for those who want it. Due to its characteristics, this risotto should be consumed as soon as it is ready. In any case, it can be kept for 2 days in the fridge in a closed container and can be frozen, with a shelf life of 3 months in the freezer.

Read also: Luisella woman risotto: a mix of vegetables for a creamy and delicious first course all in a single pan and in 10 minutes

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