technique/rice

vegetable broth
Cut 2 zucchini, 1 celery, 1/2 Savoy cabbage, 2 carrots, one red onion and 2 tomatoes into large pieces, then add 1 tablespoon of basil, 2 tablespoons of parsley, 1/2 teaspoon of chili pepper, salt and pepper. Brown all ingredients in oil on low heat for 3 minutes. Add 3 quarts of cold water and cook on low heat for 2 hours. Cool the broth for 15 minutes before straining.

beef broth
Put 3 quarts of water in a pot and add 3 1/2 oz. beef bones, 1 pound of beef meat, 1 celery, 2 carrots, 1 red onion, 2 tomatoes, 1 tablespoon of thyme, 1 tablespoon laurel, salt and pepper. Cook at low heat for 3 hours. Cool the broth for 15 minutes before straining.

fish broth
Wash 2 fish heads and backbones and put in a pot with 2 1/2 quarts of water, 1 celery, 1 carrot, 1/2 red onion, 2 tomatoes, 1 tablespoon of thyme, 1 tablespoon of parsley, salt and pepper. Cook on low heat for 1 hour. Cool the broth for 15 minutes before straining.

arborio rice
This is the best rice for risotto, which, given its starch content, becomes creamy when cooking. The grain is round in shape and short, and other types of rice may be used for risotto, such as Vialone and Carnaroli.