Basic risotto

AT A GLANCE

  • Serves 4 people

Requiring mostly basic pantry ingredients and only a few utensils, this northern Italian staple makes a wholesome family lunch or dinner.

  • 30 ml olive oil
  • 60 gm butter, coarsely chopped
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 250 gm vialone nano rice
  • 100 ml dry white wine
  • 750 ml (3 cups) simmering chicken stock
  • 40 gm finely grated parmesan
01   Heat oil and half the butter in a wide casserole over medium heat. Add onion and garlic and stir occasionally until very soft (8-10 minutes).
02   Add rice, stirring to coat, and cook until just toasted (1 minute).
03   Add wine and stir occasionally until almost evaporated (2-3 minutes).
04   Add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding more. Cook until rice is al dente (20-25 minutes), remove from heat, stand 1 minute.
05   Beat in parmesan and remaining butter until combined and creamy. Season to taste and serve immediately.

Topics:

PARMESAN, ONIONS, GARLIC, WHITE WINE, MASTERCLASS, WINTER, RICE, ITALIAN, HOW-TO, MAIN

Recipe:

EMMA KNOWLES

Photography:

VANESSA LEVIS

Styling:

EMMA KNOWLES

FEATURED IN

May 2009

May 2009

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