Menu
Dining Raum offers a seasonal changing menu.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Dining Raum
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Risotto has its roots in Northern Italy, particularly the Po Valley, where short-grain rice cultivation became prevalent due to favorable climate and soil conditions. The dish evolved from simple rice preparations to incorporating saffron and other ingredients, solidifying its place in Italian cuisine.
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Risotto is deeply embedded in Italian culture, representing hospitality, family gatherings, and the appreciation of fresh, local ingredients. It's a dish meant to be savored and shared, reflecting the Italian ethos of slow food and communal dining.
Family Tradition
Risotto is often prepared in homes for special occasions and Sunday lunches, passed down through generations with family-specific variations.
Regional Variations
Different regions of Italy boast unique risotto recipes, incorporating local ingredients and culinary traditions, showcasing the diversity of Italian cuisine.
Slow Food Movement
Risotto embodies the principles of the slow food movement, emphasizing fresh, seasonal ingredients and mindful preparation.
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The flavor profile of risotto is characterized by creamy richness, savory depth, and a delicate balance of starch and acidity. The seasonal ingredients contribute unique and vibrant tastes that change throughout the year.
Arborio rice is the foundation, providing a creamy texture as it releases starch during cooking. Broth, often chicken or vegetable, adds a savory base. Butter and Parmesan cheese contribute richness and umami. Seasonal vegetables like asparagus in spring, mushrooms in autumn, or squash in winter, define the risotto's specific flavor.
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Rice Selection
Use Arborio, Carnaroli, or Vialone Nano rice for optimal starch release and creamy texture.
Broth Temperature
Keep the broth simmering and add it to the rice gradually, allowing each addition to be absorbed before adding more.
Stirring Technique
Stir the risotto frequently but gently to encourage starch release without breaking the rice grains.
Final Mantecatura
The final 'mantecatura' (stirring in butter and Parmesan) is crucial for achieving a creamy, emulsified texture.
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