This is a base risotto recipe. Substitute the white wine for red and you have a red wine risotto which goes great with beef or lamb. Add veges or wild mushrooms, prawns and lemon juice and zest. The world is your oyster!
Ingredients:
1 cup Arborio rice
1 T butter
1 small onion/½ large onion
2 cloves garlic, chopped
½ c white wine
8 c beef/vege stock
¼ c parmesan cheese
20g butter
Put the stock in a pot and heat til simmering. Heat 1 T butter in the pan until sizzling. Add onion and garlic and fry gently til soft but not brown. Add the rice and stir till coated in the butter. Continue to lightly fry till starting to brown. Add the wine and stir gently. When wine is evaporated add 1 ladle of hot stock and stir again. When you can run your spoon through the middle and it doesn’t run together straight away you are ready for the next ladle of stock. Keep doing this til the rice is just about done – a little bite to it but not too much. Add another ladle of stock till it’s the consistency of a thick soup. Turn off the heat. Add parmesan cheese and stir through the butter. When ready to serve, check the consistency again as it thickens as it cools. Add another ladle of stock if necessary. It shouldn’t stack on the plate – it should be runny.
Ingredients:
1 cup Arborio rice
1 T butter
1 small onion/½ large onion
2 cloves garlic, chopped
½ c white wine
8 c beef/vege stock
¼ c parmesan cheese
20g butter
Put the stock in a pot and heat til simmering. Heat 1 T butter in the pan until sizzling. Add onion and garlic and fry gently til soft but not brown. Add the rice and stir till coated in the butter. Continue to lightly fry till starting to brown. Add the wine and stir gently. When wine is evaporated add 1 ladle of hot stock and stir again. When you can run your spoon through the middle and it doesn’t run together straight away you are ready for the next ladle of stock. Keep doing this til the rice is just about done – a little bite to it but not too much. Add another ladle of stock till it’s the consistency of a thick soup. Turn off the heat. Add parmesan cheese and stir through the butter. When ready to serve, check the consistency again as it thickens as it cools. Add another ladle of stock if necessary. It shouldn’t stack on the plate – it should be runny.