1. Put the wine in refrigerator at least one day, to make sure that the wine is at right temperature. If you have champagne bucket, fill it with ice, water and salt.
2. Remove the cover. Be careful that do not rip off the whole cover, otherwise the bottle looks ugly.
Risotto is a popular first course in many regions of Italy. This article describes the cooking technique necessary to achieve the characteristic creaminess of the risotto while maintaining the rice grains firm and separate.
The best rice types for risotto are Carnaroli, Vialone Nano and Arborio. These are all high-starch, low-amylose short grain rice. These characteristics are required to obtain a creamy risotto.
Properly cooking pasta is very important for the successful realization of most Italian first courses. Following the simple steps in this article you will be able to achieve the same results as a professional chef.
