|
==재료==
* 쌀 400그램
* 400 grams (14 ounces) ''risotto'' [[Cookbook:Rice|rice]] (plump, medium grain rice that contains a lot of starch, the types Arborio, Carnaroli or Vialone Nano are traditionally best)
* 양파 1개
* 1 [[Cookbook:Onion|onion]]
* 백포도주 1컵
* 1 glass of dry white [[Cookbook:Wine|wine]]
* 버터 25그램
* 25 grams (1 ounce) [[Cookbook:Butter|butter]] (a good rich butter is best)
* 육수 약 1리더
* about a liter of [[Cookbook:Stock|stock]]/[[Cookbook:Broth|broth]], but it's a good idea to have more than you need (as the amount needed is difficult to predict). What type of stock depends on the flavour you're trying to achieve, but since the flavour of the stock will become the main flavour of the dish, good stock is a wise investment. Canned is better than cubes or powder, home-made is usually best. Make sure the stock isn't too strong or too salty, as it will be greatly condensed. Make sure the stock is clear too, or the texture of the risotto will become gritty (The article on stock contains information on clarifying stock).
리소토에 쓰이는 쌀 종류는 아르보리오(Arborio)인데 한국에서 먹는 보통 쌀을 써도 큰 문제는 없다.
백포도주는 dry를 권장한다.
마가린을 버터 대신 사용할 수도 있으나 맛에서 큰 차이가 있다. 마가린은 버터의 고소한 맛과 향을 따라갈 수 없다.
==만들기==
| 
