If white rice is a poor dish that usually accompanies many ethnic recipes, risotto is the first Italian par excellence and cooking it well is not easy.
You can prepare in many ways and with many ingredients.
There is the classic yellow with saffron also known as "saffron risotto", there is that of great occasions with champagne, there is a rustic one with tomato sauce, there is that with mushrooms, there is the one with the rock with crustaceans and seafood, that to the asparagus and that to the pumpkin and then there are the particular and colored variants with strawberries, blueberries or red turnip or pomegranate typical of New Year's night.
In short, you can really unleash your creativity in the kitchen and prepare a risotto with the ingredients that you like, but be careful not to make mistakes.

The basic recipe for risotto

To prepare a simple risotto you must first choose the right rice. Carnali, Vialone nano or Arborio they are the ideal varieties.
Then prepare a fried with finely chopped onion, oil and a little butter. The pieces of onion must obviously be smaller than the grains of rice. Let the onion wither slowly, on low heat and without burning it. If necessary, add a little hot broth.
Then add the rice, usually one to two punches per person and toast it for a few minutes together with the onion.
Fade at this point with something alcoholic. A classic still white wine it will be fine.
Let the alcohol evaporate and then continue cooking, lengthening everything with the hot stock, adding a ladle at a time until the rice is cooked and absorbed all the liquid part.
Add one butter to stir, but keeping the rice out of the fire. Serve with del grated Parmesan cheeseif you like it.
This is a classic basis to which you can add what you want and if you want you can change the type of broth and alcohol to blend.

If you want some ideas to prepare excellent risottos, here are some tasty recipes from our archive.
And then, browse the gallery to understand what are the mistakes to avoid in preparing a risotto.