Making a Risotto

Name: Making a Risotto
Yield: Serve 4
Ingredients: Heat 1.2-1.8 litres (2-2½ pints) of chicken stock and add a ladleful, stirring until absorbed. Continue adding stock, a ladleful at a time, and stirring for 20–25 minutes until the rice is cooked but still firm.; Melt 40 g (1½ oz) butter and 2 tablespoons olive oil in a large saucepan over a medium heat. Add 1 finely chopped onion and fry until golden. Add 375 g (12 oz) arborio rice and stir for 1–2 minutes until a pale opaque colour.; After adding the stock stir in any prepared ingredients and warm through. Stir in 25 g (1 oz) butter and season to taste. Spoon on to individual plates and serve at once, topped with coarsely grated Parmesan cheese.

Preparation info

Serve
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

A real risotto is luxuriously creamy; this is achieved by stirring in small amounts of hot stock during the cooking process, and only adding more after the previous amount has been absorbed. The best risottos are made freshly to order so they retain their delicious creamin