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jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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 Posted: Sat May 23, 09 8:51 am Post subject: Risotto for the Terrified |
 
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Ingredients
- About 6oz Arborio rice (but we're greedy so you might want less)
- A little oil
- An onion (but I've used leeks before, or garlic or shallots)
- A splash of white wine or sherry (optional)
- About 2 pints of hot stock of your choice - I usually do vegetable stock - but I never measure this out, just make sure you've plenty on the hob, gently bubbling away.
- A little butter and plenty of grated parmesan to finish
- Plus a large glass of your favourite wine and patience.
Recipe
- Heat the oil in a large pan, over medium heat and saut� the finely chopped onion until soft.
- Add the rice to the pan and stir round for a few minutes (it should glisten with the oil coating it) then add the splash of wine if using.
- Start stirring with a wooden spoon until the wine is absorbed. Then add a ladle full of hot stock to the rice and stir again.
- Keep stirring, have a sip of wine.
- Once that ladle full has been absorbed, add another one.
- Don't stop stirring - so I leave the ladle in the stock to make it easier - and have another gulp of wine.
- Continue this process, stirring almost continually to keep an even cooking and prevent the rice from sticking. It will take about 20-25 mins to cook.
- It should have some bite to the rice (rather than being completely soggy) and most of the liquid should be absorbed in the pan, though some like a sloppy sort of risotto, that bit is up to you.
- When cooked to your liking, add a knob of butter and stir it in to melt and then add plenty of grated parmesan both mixed in and sprinkled on top and serve.
- Risotto isn't a quick meal but I find it relaxing just stirring and sipping wine in the kitchen whilst talking.
Comments
Flavour variations:-
You could add some cooked prawns towards the end of cooking time to heat through.
You could add other veggies like mushrooms or peppers at the beginning with the onion.
Butternut squash or pumpkin risotto is nice. I let the cubed squash simmer in the hot stock to soften a bit before adding it to the rice mix. |
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