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Fail proof risotto
Forget crunchy or gluggy rice… here’s a quick, simple way to making a perfect risotto dish (serves 4).
Ingredients:4-41/2 cups (32-36 fl oz) vegetable or chicken stock
1 cup (8fl oz) dry white wine
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely chopped
2 cups of arborio rice
1/2 cup shaved or grated parmesan
cheese
cracked pepper
Method of Preparation
1. Place stock and wine in a saucepan over medium heat and bring to a very slow simmer. Place olive and butter in a heavy-based saucepan over medium heat. Add onion to oil and butter and cook until soft.
2. Add rice to oil, butter and onion and cook, stirring for 1 minute or until rice is translucent.
3. Slowly add 1 cup of stock to rice and stir constantly until liquid has been absorbed. Repeat only adding more stock after liquid has been absorbed. Continue adding stock until rice is soft and risotto is creamy. If you need more liquid, heat extra stock or water. Risotto should have firm but tender grains of rice.
| Reviews |
Add a Review |
 Too easy...too good! I added some peas for a bit of colour.
5 Feb 08 Claire [Mount Evelyn VIC ]
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