Risotto has, as a fund, a roasted base: to this we will add the rice and allow to toast just a bit. Then we add the liquid gradually, taking care not to put some other until the rice has absorbed the previous. The liquid should be required to keep in a separate almost boiling pan. This type of cooking requires a type of rice that absorbs condiments and therefore will be very suitable for the common rice.
After two-thirds of the cooking time, the rice is removed from the cooker, you add a little cream or butter and grated Parmesan cheese, and mix very well. After adding the cream we put it back on the stove and cook.
After the initial cooking, in the risotto with fish you may add white wine in small doses. Instead, in risotto with sausage meat or fat use red wine. When zou cook risotto, take about 70-80 grams of rice per person and about 150 or 200 grams of boiling liquid, depending on the desired density to be added gradually.
Bon appetit, mes amis!