I have never made a risotto before, so thought I’d give this a go. It may sound (and certainly looks) boring, but this is a classic risotto, as I wanted to make sure I could cook the base of a risotto correctly, before adding more ingredients next time. This dish is very simple, but requires a fair amount of attention. It’s not a ‘whack it in and leave it while you watch the football’, it is simple, fairly quick, but requires your full attention while you stir, stir and stir. If you are watching your weight this might not be a great one… The below recipe is four two people.
- Half an onion finely chopped (I went for a sweet onion but red would be good too)
- 75 grams of butter
- 1l chicken stock
- 200g carnaroli rice
- 50g grated Parmesan
- Small glass of white wine
- Salt and pepper
Well, risotto rice is a about a quid for 500g and the cheese is around £1.50. Stock, depends on whether you make your own, buy some or use cubes. This dish will not cost more than £7 either way.
- Get two saucepans ready, a medium to large one for the risotto, and a smaller one for the stock. Have the rest of your ingredients ready.
- In the smaller pan, heat up the stock so that it is boiling.
- In the larger pan, melt 25g of butter and chuck in your onions. Soften the onion and the chuck in the rice, making sure all the grains are covered in the buttery onions.
- When the rice is hot, add a small glass of white wine, and stir until the wine has evaporated.
- Next, start adding the boiling stock, one ladleful at a time. Stir the risotto until the stock has nearly all been absorbed and then add another ladleful. Keep repeating until the rice starts to become sloppy.
- Once you are happy that your rice is cooked and the stock is all gone, reduce the heat and add the rest of the butter and 50g of parmesan. Mix everything in so that you have a creamy and rich risotto.
- Taste, season, taste, season.
The finished risotto