POST 5: My favourite food.

 Well, well, well! I hope that you all ate well, because today we will talk about one of the most delicious dishes of Italian cuisine, for my taste…

In the fantastic and tasty universe of Italian culinary culture, we can find different types of fresh pasta, large pasta, tape paste, short pasta, stuffed pasta and other preparations accompanied by the fundamental pecorino, parmigiano and mozzarella. Nevertheless, Italians also cook with rice and sauces that can even exceed the quality of pasta, lasagna and pizza.

Risotto ranks right up there as one of the greatest dishes you can make with rice. Originating in Italy, risotto is a recipe made by simmering a starchy variety of rice in broth, with flavor-boosting ingredients added like onions, garlic, vegetables, meats, spices, herbs, and cheese. There, in my opinion a classic risotto is a rich, creamy dish with nearly a porridge-like consistency, yet each grain of rice retains a distinct bite. But it is important that in Italian risotto, the rice is parched as in the pilaf method,

but the liquid is added and absorbed gradually while the grain is stirred almost constantly.

As if that were not enough, this amazing dish can be prepared with multiple types of accompanying sauces. Typically it is accompanied by tomato sauce, white sauce, carbonara, and others.  My favorite  way to prepare risotto is accompanied by mushrooms like morels and dihueñes, with garlic, ginger and chives. The most delicious dish that I have tried in my entire life. With the plus that both mushrooms were collected from the native forest near to my home in Coyhaique.