Basic Risotto

by | Aug 2, 2021 | Rice Dishes | 0 comments

Ingredients

1 Medium Onion
2 Cloves of Garlic
150g Risotto Rice
750ml Stock

This Risotto recipe can form the base of many types of Risotto. I’ve added a couple of my favourite variations below.

Method

  1. Heat some oil on a medium heat in a fairly large pan.
  2. Finely cut the onion and put into the pan when the oil is hot so you get a sizzle when it lands.
  3. You want the onion to cook and soften and become transparent. I like to give this a good 10 minutes because I ike the onions to be soft. You don’t want the onion to go brown otherwise it will become bitter and will discolour the nice off-white of the Risotto.
  4. Peel the garlic and and either chop finely / mash with the flat edge of a knife / crush in a crusher. Add to the onions.
  5. Cook that for a minute or two.
  6. Add the rice and stir well.
  7. Pour in the wine. N.B. Always add wine before any other liquid. Wait for the alcohol to burn off – 2-3 minutes.
  8. Then slowly add the stock a little at a time, always stirring and allowing it to soak in.
  9. The stirring helps the Rices starch to dissolve into the mmix and makes it creamy.
  10. You may not need all of the stock so keep tasting the rice to see if it is cooked. It’s supposed to be al dente (a bit of bite and not completely soft and mushy.

Variations:

Mint and Pea Risotto

This is really simple.

  1. Wait for the basic Risotto to cook thoroughly.
  2. Put 200g peas in a bowl and pour over some boiling water, leave them for a few minutes so they defrost and cook a bit.
  3. Finely chop a handful of mint. Leave aside a few sprinkles for a garnish/topping.
  4. Stir both into the basic Risotto.
  5. Serve.

Roasted Squash Risotto

This is a bit more involved. I cook the squash before I start the Risotto otherwise I get flustered and my timings end up all out of synch.

  1. Turn on the oven to 180°c.
  2. Before you start the Risotto cut a small butter nut squash in half peel and cut into a 2cm dice.
  3. Put the squash into a bowl and drizzle on some vegetable oil and season with salt.
  4. Spread on a baking tray and bake in the oven at 180°c for 20 minutes. Keep checking it. I like my butternut squash to be really dark with nice colour and singed edges.
  5. Once cooked bring separate the squash into halves.
  6. With one half I mash it up in a food processor adding stock until it turns into a thick liquid, then add it to the Risotto while it is cooking like I do the stock so the Rice takes on some of the squash flavour.
  7. With the other half I stir it into the finished dish to add texture.