Risottos summer? Of course, it is not an oxymoron! Of course, it may seem like a dish far from our sunny imagination. Either because of the heat that risotto gives off fork after fork, or because we always tend to overdo it with fried ingredients and condiments, it is never at the top of our summer recipes. But that is a mistake. This simple dish allows us to play with the ingredients as if it were a blank canvas on which to draw and it is ideal for enhancing the delicate flavors of summer.

A light sauté

The classic risotto recipe involves the preparation of sautéed onion. But if you want to make the dish more digestible and lighten the first step, there are several alternatives. The first is that of replace it shallot or the spring onion with onion. Otherwise you can also use the leek cut very thinly and cooked slowly until almost melted with the help of a ladle of broth. If instead you want to prepare a risotto that you will then serve just warm and make sure that you do not find cold pieces of onion on the plate, proceed in a similar way to how you do with garlic. So heat the extra virgin olive oil in a pan and add plenty of sliced ​​onion. Stir carefully, being careful not to burn it and remove it once brownedThe oil will have absorbed its aroma and will be ready to release it on the plate.

Rice

If classic carnaroli is one of the most suitable types of rice for preparing a traditional risotto, in summer we can opt for something different. As a Venere rice, red and whole wheatless suitable for stirring, but capable of giving freshness to our summer risotto.

The creaming

Creaming the rice is the favorite step of those with a sweet tooth. In fact, after this step the risotto is creamier, tastier and richer. But butter and cheese add calories and a bit of heaviness to the preparation and we can think of a very light alternative for the summer. To get one really light creaming try with a spoonful of ricotta. If you are looking for a more traditional result, instead, opt for a radical choice: either butter or cheese grated. Fresh result guaranteed!

Our 30 summer risottos

One last risotto to try