Basic Risotto Recipe

Name: Basic Risotto Recipe
Yield: For 2, but can be scaled up as necessary
Ingredients: up to 1 litre vegetable, chicken or fish stock (you may not need it all); 160–200 g risotto rice (e.g. Arborio, carnaroli or vialone nano), depending on appetite; knob of butter and/or slug of olive oil; 1 onion, finely diced (or use 2 shallot or 1 leek); 1 celery stick, finely diced (optional); salt and black pepper; large handful of Parmesan (about 50 g), grated; 140 ml white wine or white vermouth (optional); 20–30 g cold butter, cut into small cubes; 1 large garlic clove, finely minced (optional)

Preparation info

For
2
, but can be scaled up as necessary

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Ingredients

up to 1 litre vegetable, chicken or fish stock (you may not need it all)
knob of

Main course
Gluten-free

Method

Heat the stock in a saucepan. Heat the butter and/or oil in a heavy-based wide pan then add the onion and celery and fry on a low-medium heat for at least 10 minutes, until soft, stirring frequently. Add the garlic and fry for a further couple of minutes.

Add the rice and continue cooking and stirring for a couple of minutes to toast it. Stir in the wine and let the rice absorb it all,