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Basic Risotto
Risotto
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1986
‘Oryza sativa, the Latin name for rice, was first cultivated in Italy around the fifteenth century. The japonica subspecies forms a round and large grain, grown for its starchy qualities - indispensable when making risotto. The types include carnaroli, vialone nano, arborio and, less well known, baldo.’
Ingredients
2 tbsp 55 g 2 oz - <
Method
Use a heavy saucepan with a rounded bottom, big enough to contain the rice, plus the liquid. Heat the oil and half the butter in this, then add and carefully coat the rice before adding any liquid. Turn the rice with a wooden spoon. You start to add the boiling stock when the rice is well and truly impregnated with butter and starts to stick to the bottom of the pan. Add only a ladleful at a ti