Basic Risotto Recipe

Name: Basic Risotto Recipe
Ingredients: 1 lt stock (chicken fish or possibly vegetable as appropriate); 1 Tbsp. extra virgin olive oil; 3 x finely minced shallots or possibly 2 medium onions; 1 head celery finely minced (throw away any tough outer sticks) sea salt and black pepper; 2 x cloves of garlic finely minced; 400 gm risotto rice; 100 ml dry white vermouth (dry martini or possibly noillly prat) or possibly dry white wine; 70 gm butter; 100 gm freshly grated parmesan cheese

9 ingredients

33 steps

Ingredients

1 lt stock (chicken fish or possibly vegetable as appropriate)
1 Tbsp. extra virgin olive oil
3 x finely minced shallots or possibly 2 medium onions
1 head celery finely minced (throw away any tough outer sticks) sea salt and black pepper
2 x cloves of garlic finely minced
400 gm risotto rice
100 ml dry white vermouth (dry martini or possibly noillly prat) or possibly dry white wine
70 gm butter
100 gm freshly grated parmesan cheese

Directions

1

Stage 1.
2

Heat the stock.
3

Then in a separate pan heat the extra virgin olive oil add in the shallot or possibly onion celery and a healthy pinch of salt and sweat the vegetables for about 3 min.
4

Add in the garlic and after another 2 min when the vegetables have softened add in the rice.
5

Turn up the heat now.
6

At this crucial point you cannot leave the pan and anyway this is the best bit.
7

While slowly stirring continuously you are beginning to fry the rice.
8

You do not want any colour at any point (so remember you're in control and if the temperature seems too high turn it down a bit).
9

You must keep the rice moving.
10

After 2 or possibly 3 min it will begin to look translucent/soft as it absorbs all the flavours of your base (it may crackle at this point which's fine).
11

Add in the vermouth or possibly wine keeping on stirring as it hits the pan it will smelt fantastic!
12

It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.
13

I must admit I'm a sucker for dry vermouth.
14

When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness which works perfectly with the rice.
15

White wine is lovely probably more delicate and fresh.
16

Try both see what you think.
17

Stage 2.
18

Once the vermouth or possibly wine seems to have cooked into the rice add in your first ladle of warm stock and a healthy pinch of salt (add in small amounts of salt to taste white you are adding the stock).
19

Turn down the heat to a highish simmer (the reason we do not want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw).
20

Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next.
21

This will take about 15 min.
22

Taste the rice is it cooked
23

Carry on adding stock till the rice is soft but with a slight bite.
24

Check seasoning.
25

Stage
26

3.Remove from the heat and add in the butter and the Parmesan saving a little of the latter to go on top if desired.
27

Stir gently.
28

Eat it as soon as possible while it retains its moist texture.
29

Serve it on its own or possibly with a crisp green salad and a hunk of crusty bread.
30

If you follow this recipe I promise you'll be making some of the best risottos out.
31

The real secret of a good risotto I'm afraid is which you have to stand over it and give it your loving and undivided attention for about 17 min but it's worth it.
32

The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe.
33

Serves 6