Risotto for the Terrified
Created by Jamanda, Sunday, 07 October 2007
Description
Mrs Fiddlesticks noticed - Some risotto anxiety has come to light. I thought I'd put the recipe I use ( a rough variant on one courtesy of Gary Rhodes)
Ingredients
At a glance
Cuisine
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
2
- 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.
Method/steps
- Heat the oil in a large pan, over medium heat and sauté 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.
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