Risotto is probably one of my most favorite meals; it’s a creamy rice dish which is easier to make than most people think, it’s superb for adding a wide array of flavors to, this recipe is for a plain risotto base which is great on its own or as a side dish to grilled meats and fish, see the chef tips below for flavor ideas.
Yield (serves): 4
Prep time: 10 minutes
Cooking time: 20 minutes
2 tablespoons olive oil
½ onion, chopped
1 clove garlic clove, chopped
1 cup (175 g) Arborio risotto rice
4 ½ cups (1 liter) chicken or vegetable stock
½ cup (100 g) grated parmesan
salt and freshly ground black pepper to taste
1. For the risotto, heat the olive oil in a pan. Place the onions, garlic and a pinch of salt into the pan and cook until the onions are soft and transparent.
2. When the onions are cooked, add the rice and stir until the rice is very hot and the grains are starting to turn translucent. Begin to add the stock little by little, stirring continuously. Cook for 18-20 minutes.
3. Once the rice is soft, stir in the Parmesan and your chosen flavoring. Season with salt and freshly ground black pepper.
4. Place the risotto into the middle of four serving dishes and serve immediately
You can make your own style of risotto by adding any flavor you like to this basic recipe, why not try:
• Pan fried mushrooms and a drizzle of truffle oil
• Crispy Pancetta and leeks
• Tomato and basil
• Tarragon and mixed seafood
• Roasted butternut squash, walnuts and blue cheese
• Risotto alla Milanese (add ½ teaspoon of saffron threads to delicately flavor the risotto)
Have a go and with your own flavors and experiment!
Classic Wine: Gavi, Pinot Grigio, Albarinho Spain, Burgundy, P. Noir Germany.
New World: Pinot Gris, light and fruity Pinot Noir Central Otago N.Z.