I know everyone thinks they can make a risotto but there is an art to it.
A good risotto is all about time. It can’t be rushed. You have to add the stock little by little until you get that lovely, creamy consistency that marks out a really good risotto.
Ingredients (serves 4):
- 300g risotto rice (Arborio or Carnarolli are traditional)
- 150g chestnut mushrooms, sliced
- 1 white onion, finely chopped
- 1 garlic clove, finely chopped
- 1.5 ltr vegetable stock
- Juice of half a lemon
- Handful of chopped, fresh parsley or dill
- Glass of white wine (optional but greatly improves the flavour)
1. Fry the onion and garlic gently in a little olive oil in a large pan.
2. Add the risotto rice and stir it in well, so it’s nicely coated with the oil.
3. Add the wine. Enjoy the smell and the sound. Make sure the rice, onions and wine are all nicely mixed together and cook for a couple of minutes so the rice absorbs the wine.
4. Start adding the stock, a ladleful at a time. Basically, just keep adding stock, little by little, and stir it in thoroughly. This process is going to take about 20 minutes. At the end of it, you’ll have a creamy, oozy risotto.
5. When the rice is nearly done, cook the sliced mushrooms in a separate pan.
6. When the rice is cooked, season it with a little pepper. You probably won’t need much salt (if any) because stock usually has salt in it. Stir in the parsley and the lemon juice.
7. Plate up the risotto, adding the sliced mushrooms on top for decoration.
- If you’ve got any dried mushrooms, they will work well in this recipe too. Remember to keep the liquid in which you soak them; add it to the risotto along with the stock for extra-mushroomy flavour.
- If you want to increase the vegetable content, a large handful of frozen peas would be great in this recipe. They only take a few minutes to cook, so add them straight into the risotto when the rice is nearly done.
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