Sunday, September 14, 2008
This traditional Italian risotto is simply flavored with grated Parmesan cheese and golden, fried chopped onion. Recipe serves 3-4.
2 pints (1.2 litres) beef, chicken or vegetable stock
2 1/2 ounces (75 g) butter
1 small onion, finely chopped
1 1/2 cups risotto rice
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese, plus extra to garnish
Basil leaves, to garnish
Salt and freshly ground black pepper
1. Heat the stock in a saucepan, and leave to simmer until needed.
2. Melt two-thirds of the butter in a large heavy-based saucepan or deep frying pan. Stir in the onion, and cook gently until soft and golden.
3. Add the rice and stir to coat the grains with butter. After 1-2 minutes, pour in the white wine. Raise the heat slightly, and cook until the wine evaporates. Add one small tablespoonful of the hot stock. Cook until the stock has been absorbed, stirring constantly.
4. Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After 20-30 minutes the rice should be creamy and al dente. Season to taste.
5. Remove the pan from the heat. Stir in the remaining butter and the Parmesan cheese. Taste again for seasoning. Allow the risotto to rest for 3-4 minutes before serving, garnished with basil leaves and shavings of Parmesan, if you like.