Basic Risotto

There is a vicious rumour that risotto is complicated to cook.  It isn’t – it just requires a bit of patience and care.  The key is to gradually add a ladleful of hot stock to the rice while stirring and to wait for this to be absorbed before adding the next ladleful.

This is a basic, plain risotto recipe which can be used as a base for other flavours and ingredients.  It is nice as it is but is also a great base for a wild mushroom risotto, butternut squash, pea and ricotta, seafood etc.

Do not rinse the rice before cooking it as you want the starch to make a creamy risotto.

1. Heat the oil over a gentle heat and sweat the onions, celery and garlic without colouring for 5 minutes.  While this is happening, bring the stock to a gentle simmer.
   
2. When the vegetables are soft, add the rice, turn the heat up and give everything a good stir for a minute or two.
   
3. Add the wine (or vermouth) and let this bubble and evaporate.
4. Turn the heat down a little and then add the stock a ladleful at a time, stirring and letting each ladleful get absorbed into the rice before adding the next ladleful.
    
5. When most of the stock has been incorporated, taste the rice to check whether it is cooked.  You want a little bite to the grains but you don’t want a “chalky” centre.  You may need a little more or less than the 1 litre of stock.
6. When the rice is cooked, add the butter and the parmesan and give everything a final stir.
7. Serve with more grated parmesan on the side and some chopped parsley.