So as most of you already know, I love cooking! If it was my choice I would make it obligatory to do cooking in school, not just making simple butter cakes or choc-chip cookies (those are delicious though) but making proper, complex foods.
Risotto which although reasonably simple is probably one of my favourite Italian dishes! Risotto is one thing, but by adding different meat, veggies and stock you can make it completely your own.
So below I have written the recipe of my favourite risotto which is Jamie Oliver’s basic risotto, however I have changed measurements a little bit… I’ve also added some ingredients to my liking.
- 1.2 litres of stock (you can use chicken, beef, vegetable.. I usually use what is already in my cupboard)
- 2 knobs of butter (roughly 50 or 60 grams)
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 3 large stalks and a few small stalks of celery, finely chopped
- 400 grams of risotto rice, such as aborio
- 2 wine glasses of white wine, but not sparkling
- Freshly ground black pepper
- As much parmesan cheese as you like, freshly grated
1.Heat the stock. In a separate pan, heat the olive oil and one of the knobs of butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
2.The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the white wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.\
3.Once the white wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
4.Remove from the heat and add the second knob of butter and parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
Thank you for reading my post and I hope to see you tomorrow with another post! Also, if you try the recipe out please comment down below on how it turned out and if you liked it!
Until the next post,