For the preparation of risotto, there are some nuances in order for it to be delicious. 1 "secret" - For risotto, you need to choose starchy rice. Sometimes on packages with rice, manufacturers specifically indicate that it is suitable for risotto.
For a dietary dish, we need a dietary chicken broth, so we cook the fillet without skin and films. Add a whole onion in the husk and carrots, cut into quarters, to the broth. Add salt to the broth to taste and at the end of cooking add allspice. In a high saucepan, pour the oil, heat it and spread the finely chopped garlic, followed by the chopped onion. 2 "secret" - At the beginning of cooking, onions are almost always fried. It should soften, but not brown. 3 "secret" - Add rice to the onion and fry it for 2-3 minutes, stirring constantly. The grains should be soaked in oil and become translucent. Here I will step back and lay out the uncooked carrots cut into cubes and then cook the onion and garlic with it for a couple of minutes. (This is because according to the diet, I was offered rice with onions and carrots for lunch). I will add more carrots cooked from broth, also chopped. Now I will lay out Fig. 4 "secret" - Almost always dry white wine is added to the risotto. It gives the dish a special flavor. I poured wine and cooked it until the alcohol evaporated and the wine was absorbed into the rice.