Rice with celery – Riso e sedano
Whenever the family is together and we make this risotto my father tells us about when he was a boy and he said he didn’t like rice with celery. His father made it for him all the time after that until he acquired a taste for it. Well I’m sure most of you would like this risotto right from the start.
Ingredients:
2 cups rice*
1/2 cup finely chopped white onion
3 stalks of celery cut in pieces
1 Tbsp extra virgin olive oil
about 7-8 cups of good hens broth
Instructions:
1. In a large non stick pan cook the onions in the olive oil until they start to soften up, being careful not to brown them.
2. When the onions are ready add the celery and about a 1/2 cup of broth. Continue cooking and mix often. If the celery become to dry add a bit more broth.
3. When the celery starts to soften up add the rice and mix well.
4. Then add about 2 cups broth and reduce the heat to medium. Mix it frequently.
5. As the broth is absorbed by the rice add more broth to keep it soupy. Continue doing so until the rice is cooked.
6. Serve the rice with a sprinkle of fresh ground Parmesan.
Notes:
This dish should be on the soupy side. Be careful that you don’t overcook the rice. It should be firm not soggy.
* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too.
I have risotta base, how do I use it
@Dianne, what do you mean exactly by risotto base?