In addition to the classic recipes, a risotto always offers the opportunity to create a new dish from different leftover raw materials.

In general, the risotto, as the original “poor man’s meal”, is comparable to paella or German labskaus: what the pantry produced was combined with each other and made into a new dish, and it only found its way into cookbooks very late.

The basic procedure: The volume ratio of risotto rice to liquid is approximately 1:3. this can never be predicted exactly, since rice, as a natural product, is always different.

The ingredients for . . .