Some More Details

   A risotto pot can be complicated as much as you want. Thick walls of a clay pot heat up slowly and in regular intervals. The food in it doesn't cook, but steam, keeping all vitamins. But the main thing is taste, of course. The meal prepared in a pot, gets that softness, refinement, nobleness and a saturation of taste which are peculiar to the best achievements of cookery. Pots are again in demand. And modern ceramic and ancient clay pots look perfectly on a table and create sensation of authenticity and naturalness. Even the simplest dish seems is more tasty in pots. You can use many different additives to the classical dish. You can prepare it in a saucepan or in a pot. Knowledge of some details can help you to prepare it tasty. But the main rule is constant stirring and, besides, this dish cannot be cooked beforehand. It is important to have the hot broth when you add it in rice to get the tender taste of risotto. Warm up oil in the big frying-pan or in the broad saucepan and fry onion for 5 minutes to make it soft. Add rice in the saucepan and stir all this good, oil must cover every corn. Prepare 2-3 minutes. As additive, it may be wine, stir it a little and prepare still 1-2 minutes – wine must be absorbed. Hold the saucepan on the middle fire, add a little of the broth by much stirring – the whole broth must be absorbed. Continue to add the broth and stir. Before to give some more broth be sure to see that it is absorbed. It takes approximately 20 minutes.
   When rice is ready, remove the saucepan from fire and stirring slowly, add cream and cheese. Allow it to stand to steam about two minutes and serve immediately in the warmed-up plates. It is possible to use different broths (meat-based, vegetable-based, or fish-based). Each kernel of rice absorbs waters in 5 times more the volume and absorbs all additional aromas so it is not necessary to use too concentrated broth.