Below is the basic risotto recipe. It is the fundamental process from which absolute magical flavours can be added to.



400g (2 cups) Arborio rice
1 brown onion, finely chopped
2 cloves garlic, finely chopped
50g unsalted butter
2 tbsp olive oil
125ml (1/2 cup) dry white wine
2 litres chicken stock
60g grated parmesan
Salt and Pepper


Bring stock to a boil then reduce to a gentle simmer.
In a separate pot, heat oil and half the butter over low heat.
Add onion and garlic and cook until onions are tanslucent (8-10 mins) but not coloured.
Add rice and stir for 1 minute to coat the grains.
Deglaze pan with white wine.
Add one ladleful of stock to pan and stir with rice to combine.
Allow stock to be absorbed before adding more.
Rice is cooked when it is creamy and al dente. You may not need all the stock.
Stir through parmesan, remaining butter, and season to taste with salt and pepper.

It is at this stage that you can add whatever you choose. This is beautiful flexibility of risotto. Here are a few suggestions:

Tomato and rocket – just add and stir through until rocket has been wilted
Asparagus and peas
Finely sliced sun-dried tomato
Sliced fresh mushrooms
Left over roast pumpkin
Basil and lemon
Mushy peas
Baked beetroot and goats cheese

You can add freshly cooked combinations such as:

Slices of chicken and mushrooms freshly suateed, and my favourite
Seafood marinara – I buy an assortment of seafood – fish, prawns, mussels, calamari, scallops – I try and time the cooking of the seafood to coincide just when the risotto is finished and gently mix them together.


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