Il risotto perfetto secondo Cesare Battisti, Michelangelo Mammoliti, Diego Rossi

Risotto is a truly all-Italian dish. The varieties of rice that are used, the cooking technique, the best-known recipes - every aspect of the dish took its shape in northern Italy. Among the most suitable rices, rich in starch, is the Vialone Nano from Veneto, the Arborio from Piedmont and then Carnaroli, undoubtedly the king of risotto, selected from Pavia and Vercelli. There are many basic steps and ingredients and just as many variations and mistakes you can run into: toasting in oil or butter, burnt mirepoix, use or no use of wine, management of broth and creaming. Following the recipes of three real deal Italian chefs, you will learn how to approach risotto correctly and in any combination - be it vegetable, with fish or meat. The chefs themselves will be the protagonists of another video dedicated to risotto, coming out in the next weeks. If anyone can guess what kind of video we're talking about, write it in the comments..