BASIC RISOTTO
PREP + COOK TIME MINUTES SERVES
litres(cups)chickenstock
gbutterchopped
mediumbrownonion(g)
choppedfinely
clovesgarliccrushed
cups(g)carnarolior
arboriorice
½cup(ml)drywhitewine
cup(g)gratedparmesan
Bringstocktoasimmerina
mediumsaucepan
keepwarmon
lowheat
Heathalfthebutterinaheavy
basedsaucepanovermediumheat
cookonionandgarlicstirringfor
minutesoruntilonionissoft
Addrice
stirforminutesor
untilwellcoated Addwine
bring
totheboil Stirincuphotstock
untilabsorbed
Continueaddingstockmixture
cupatatimestirringfrequently
untilabsorbedaftereachaddition
Stirinremainingbutterand
parmesan Serveoruseforthe
variationsonthefollowingpages
DO
AHEAD
Risotto is a great dish
when you’re entertaining
friends. Here’s a little
restaurant secret. Begin
the risotto using the usual
method and cook to a little
more than halfway, say for
minutes, then spread
the mixture out to cool
quickly on a baking tray.
About minutes before
you want to serve it, place
the risotto mixture back
in the pan, continue
to ladle in the remaining
hot stock and finish
according to the recipe.
#THEWEEKLYEATS