Risotto is a very easy-to-make creamy dish with many different varieties. All you need is a little patience and, most importantly, to never throw away the cream. Sometimes this dairy product is used to add creaminess to rice, but if cooked properly, your risotto won't need any extra ingredients.
There are many versions of this delicious dish and it's a very typical first course in Italian cuisine, but there are certain requirements that will help to make it perfect for any occasion. The prerequisite for good preparation and get the creaminess that's so characteristic of this dish is to cook it over medium heat and stir, thus loosening the rice starch to get a creamy texture.
The choice of rice is also important. Round grain rice is a better option since it contains more starch and helps make the dish more creamy. You have to pay careful attention to the type of rice selected to also know the amount of liquid and cooking time needed, so it's advisable to stick to one that you like and don't experiment.
As for the broth, it must be hot when the rice is added. It should be added little by little so the rice absorbs the previous spoonful of liquid before adding the next. The rice should be just covered by the broth.
As for whether to stir or not, there's some debate. Some cooks believe that is must be moved constantly, while others claim that it should never be stirred. Ideally, stir occasionally to prevent sticking and to release the starch, but also don't go overboard, because too much stirring may lead to a goopy consistency.
When the rice ready, the risotto is buttered, that is, the creaminess is strengthened with butter, never with cream! Grated cheese can also be added to melt in the risotto and add some flavor and consistency.
Curiously, in Italy, cheese typically isn't added to frutti di mare risotto. Italians don't usually add dairy products to seafood dishes.
Finely chop the onion and grate the cheese to have it ready. If the mushrooms are dried, put them to soak.
Heat the wine and broth. Sauté the onion in a pan with butter, but it should not be browned. When it starts to become transparent, add the mushrooms. Sauté lightly and add the rice.
Remove and add the white wine to the rice so it absorbs the wine's aroma. Gradually add broth with a ladle, and let it be absorbed before adding the next. Add the butter and Parmesan, stir and serve.
Your risotto is ready!