KISS- keep it short & simple and have the most delicious taste – that’s risotto to me.
I love this typical Italian dish – you can eat as a main or a side dish served with fish and meat. There is also an endless variety with all kind of vegetables – let’s get creative!
One of the secrets of making a real tasty risotto is toasting the risotto rice in butter before adding the white wine and stock- this gives the special nutty taste and helps keeping the grains firm while cooking. The success lies in balancing flavours and textures – and not overcooking it – it needs to be al dente.
SERVES: 4 TOTAL TIME: 45 minutes
My Basic Risotto:
- 100g butter
- 1 onion, finely chopped
- 1 garlic clove
- 320g risotto rice
- 250ml white wine
- 1 liter hot vegetable stock
- salt and white pepper to taste
- 40g parmesan, freshly grated
- amaranth cress
- extra parmesan, freshly grated
- Melt the butter in a non sticky saucepan over a low- medium heat, then fry the onions gently until translucent, stirring occasionally.
- Add the rice and cook for another 3 minutes to toast the rice in the butter. Add the white wine and stir until absorbed. Keep adding the stock a ladleful at a time, stirring and scraping the bottom of the pan. Make sure the liquid has been absorbed before adding more. Continue this procedure for about 20 minutes or until the rice is al dente.
- When all the stock has been used up, taste the risotto if the rice is tender and the consistency is as it should be. Each time you cook risotto it will need a different amount of stock – if you think it needs some more vegetable stock – add some and keep tasting. Season well with salt and pepper then add the parmesan cheese and stir gently. Take the pot from the oven and scatter some extra parmesan over the risotto and garnish with amaranth cress, if you like.