Basic Parmesan Risotto
Creamy arborio rice is flavoured with vegetable stock and lots of fresh parmesan.

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Basic Parmesan Risotto

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Ingredients

Adjust Servings:
2 vegetable stock cubes
1 onion, chopped finely
250g arborio risotto rice
100ml good white wine one you would actually drink
a knob of butter
100g parmesan, grated, plus more to serve

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Just keep an eye on the risotto and remember to stir it regularly so it doesn't burn.

Cuisine:

Ingredients

Directions

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I often find that people are scared of risotto; it has a bit of a reputation for being high maintenance.  But it really is quite easy, if you trust your instincts and just keep an eye on things.  And then you’re rewarded with rich, creamy yumminess.  So it’s worth a shot, at least.

Steps

1
Done

Fill the kettle and put it on to boil -you will need at least 1 pint of water. Pour the boiled water into a large jug with the vegetable stock cubes and let them sit to combine.

2
Done

Put a tablespoon of cooking oil in a large frying pan on a low heat and sauté the onion very gently for a few minutes, until translucent in colour.

3
Done

Add the rice to the onion and stir to coat in the oil. Fry the rice (still on a low heat or it will burn) for a couple of minutes, until it has absorbed all the oil.

4
Done

Add the rice to the onion and stir to coat in the oil. Fry the rice (still on a low heat or it will burn) for a couple of minutes, until it has absorbed all the oil.

5
Done

Pour about a third of the stock into the frying pan and increase the heat if necessary, to ensure a steady simmer. Stir the pan occasionally to make sure the rice doesn't stick to the bottom.

6
Done

When all of the stock has been absorbed, pour another third in, and then another when that has also gone. This can take 20 minutes or more in total; the important thing is that you wait between adding liquid for it all to absorb into the rice. Be patient, it WILL work.

7
Done

After 20 minutes is up and you've used your full litre of stock, use a teaspoon to taste a little of the rice. It should be soft and creamy. If it still has bite or crunch to it then add 200ml water from your kettle and allow that to absorb too. Then taste again.

8
Done

When you're happy with the consistency of your rice, turn off the heat and drop in the knob of butter and the grated parmesan. Leave it for a minute or two to all melt together and then give it a gentle stir to combine. Serve it in four bowls, with more grated parmesan, if you like.

9
Done

This basic parmesan risotto is delicious eaten just as it is but can now be adapted further in any way that you choose. My favourite combination is roasted butternut squash and fried mushrooms, but I also enjoy it with ham hock and broad beans, with smoked haddock and peas and even with wild garlic!

TfB

Owner/Author of The Food Brood

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