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[almost 5 ingredients]
basic risotto
From Stonesoup
serves 4-5
I was going to use olive oil to make this 5 ingredients but I just couldn’t bear to have risotto without butter – thus the ‘almost’.
I like to use fancy Italian arborio rice for my risotto. Different rices with vary incredibly with their liquid absorption capacity so don’t worry if you don’t use or the stock – or if you find the need to top up with a little extra water from the kettle.
If I don’t have time to make my own stock, I use supermarket liquid stock but freshen it up a little by simmering a chopped carrot and a few ribs of celery in the stock before starting the risotto – even 10 minutes will make a difference to the depth of flavour of your risotto.
Unlike my pasta, I’m a fan of soft, well cooked, oozy, almost soupy risotto. Feel free to cook to your own preference.
I’ve read that the best thing for risotto is to make sure the rice has completely absorbed each ladleful of stock and is crying out for more liquid before you add the next. But to be honest I didn’t see much difference.
I also don’t stress too much about constant stirring – although it can be a good task to delegate to a dinner guest if you happen to have one handy.
If you do want to prep ahead you can cook the risotto until three quarters done and leave it covered on the stove and finish it off later.
For me the key thing with risotto is the final resting step with the butter and cheese.
6C chicken or vegetable stock
100g (3.5oz) butter
1 brown onion, peeled & finely diced
1C (200g or 7oz) arborio rice
1C white wine
100 – 150g (3.5 – 5oz) parmesan cheese, grated
Bring stock to the boil and keep simmering.
Meanwhile, melt half the butter in another large saucepan. Add onion and cook over a medium heat until the onion is soft and not browned.
Stir through rice and toast for a few minutes. Add wine and allow to gently simmer. Stir until wine has been absorbed.
Add stock one ladleful at a time, stirring in between until the rice is soft and oozy. It takes about 20 – 25minutes.
Stir through remaining butter and cheese and turn off the heat. Cover and stand the risotto for 3-4 minutes.
Add to my Old Favourite Recipes
Super scrummy recipe! Never thought I would have the patience to make risotto, but will be keeping this in the repertoire as it is so nice. Added a couple of rashers of torn crispy bacon on top for extra crunch. Yummo!
Yum Andrea!