Ngicela unginikeze uhlu olufushane lwezithako eziyinhloko nenqubo ukuze kuphekwe i-risotto.
Context:Kunezindlela eziningi zokupheka i-risotto ezinezithako ezihlukahlukene, kodwa zonke zisekelwe ohlotsheni olufanele lwelayisi, oluphekwa ngendlela evamile. Ngokungafani nezinye izitsha zerayisi, i-risotto idinga ukunakekelwa njalo. Ilayisi akumelwe lihlanzwe kusengaphambili, libiliswe, noma likhishwe amanzi, ngoba ukuligeza kungasusa isitashi esiningi esidingekayo ukuze libe ukhilimu. Ilayisi liqale liphekwe isikhashana ku - soffritto ka - onion nebhotela noma amafutha omnqumo ukuze kugcotshwe inhlamvu ngayinye ngefilimu yamafutha, ebizwa ngokuthi i - tostatura; kufakwa iwayini elimhlophe okumelwe lihanjiswe izinhlamvu. Lapho selimuncwe, ukushisa kuphakama kube phakathi nendawo kuya phezulu, bese kufakwa kancane kancane isitshalo esibilisayo ngamanani amancane kuyilapho kuvuswa njalo. Ukuxuba njalo, lapho kunenani elincane kuphela liketshezi, kuphoqa izinhlamvu ukuba zishelelane futhi zikhiphe isitashi ngaphandle kwezinhlamvu singene kuketshezi oluzungezile, kwakheke inhlama ebushelelezi enokhilimu. Lapho irayisi selilungile imbiza isuswa ekushiseni ukuze kwenziwe i-mantecatura, kushaywa ngamandla emabhola esiqandisi kashizi we-parmesan oqoshiwe nebhotela, ukuze kwenziwe ukwakheka okhilimu futhi kube bushelelezi ngangokunokwenzeka. Ingasuswa ekushiseni imizuzu embalwa ngaphambili futhi ishiywe ukuba ipheke ngokushisa kwayo okusele. I-risotto ephekwe kahle inomsoco futhi inoshukela ngisho noma kungangezwa ukhilimu ngenxa yesitashi esisezinhlamvwini. Inokumelana okuthile noma ukulunywa (al dente) nezinhlamvu ezihlukene. Ukwakheka kwendabuko kuketshezi, noma i-all'onda ("wavy" noma "egeleza ngamagagasi"). Isetshenziswa ezitsheni eziyisicaba futhi kufanele isakazeke kalula kodwa ingabi noketshezi olunamanzi ngokweqile nxazonke. Kumelwe idliwe ngokushesha, njengoba iqhubeka ipheka emlilweni wayo, okwenza izinhlamvu zimunce lonke uketshezi futhi zibe mnene futhi zomile
I-risotto ingalungiswa ngezindlela zokupheka nezithako ezahlukahlukene, noma kunjalo inqubo yokupheka ijwayelekile futhi izithako eziyisisekelo ziyafana kuzo zonke izindlela zokupheka.  - Okokuqala ilayisi liphekwa isikhashana kusofritto eyenziwe ngo-anyanisi nebhotela kodwa futhi kungasetshenziswa namafutha omnqumo - Lesi sigaba sokuqala sibizwa ngokuthi i- tostatura futhi sibalulekile ngoba sihlanganisa inhlamvu ngayinye yelayisi ngefilimu yamafutha - Khona-ke udinga ukwengeza iwayini elimhlophe kuze kube yilapho limuncwa izinhlamvu - Khona-ke phakamisa ukushisa kube okuphakathi nendawo - Manje udinga ukuqala ukwengeza isitshalo esibilisayo ngamanani amancane ngenkathi uxuba njalo - Lapho irayisi selilungile susa imbiza ekushiseni bese ushaya ngamandla emabhola esiqandisini esikhishwe ushizi weParmesan nebhotela