Simple Perfect Risotto
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
2
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Calories
804 kcal
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Course
Main Course
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Cuisine
Italian
Simple Perfect Risotto
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Simple Perfect Risotto. Oozy, unctuous perfection.
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Ingredients
- 1 onion
- 1 stick celery
- 1 tablespoon olive oil
- 200 g risotto rice
- 1 glass of white wine
- 1.25 litres stock (chicken or vegetable)
- 50 g butter
- 50 g parmesan
- salt and pepper to taste
Instructions
- Finely chop your onion and celery.
- Heat the oil in your pan (see notes) and gently sweat off the onion and celery until they are soft.
- Whilst this is cooking, put your stock into a small saucepan and bring to a simmer. Allow it to sit on a low heat so the stock you are adding is always hot.
- Add the rice to the onions, turn up the heat and allow everything to heat up but not brown. Once the rice has started to get glassy translucent edges. Pour in the wine and stir continuously.
- Once the wine has evaporated, turn the heat back down low, add two ladles of stock and stir gently. As this stock is absorbed add two more ladles of stock. Make sure you have the risotto on a low heat, otherwise the outside of your rice will cook too quickly and you'll get a mushy crunchy risotto :-(
- Continue to stir and add, until your rice is cooked through. This takes somewhere between 15-20 minutes. As you are nearing 15 minutes, start adding the stock one ladle at a time.
- There is no exact time for cooking risotto, the only real way to know if it is cooked is to taste it. The rice should be cooked through, with no chalky centre but you still want it to have a bite to it.
- Although risotto has to be stirred a lot, it isn't constant. So use the time whilst the rice is cooking to chop your butter into small dice and grate the parmesan.
- If you run out of stock before your rice is cooked, use boiling water to finish the cooking. This ensures you don't get an overly salty risotto.
- Once the rice is cooked, add the butter and cheese and go crazy with your spoon. Stir. Stir. Stir.
- Check the seasoning and add salt if required.
- Remove from the heat. Place on the lid and leave it to rest for 5 minutes.
- Serve with some cracked black pepper and shavings of parmesan.
- Bask in the glory of your creation and smile happily at the empty plates.
- Risotto doesn't really heat up, the oozy, unctuous flow disappears as it cools and it never quite returns. So make sure you finish the pan. Second are 110% allowed ;-)
Notes
- Use a heavy based pan for your risotto, one with a well fitting lid. I like to use my cast iron cook pot, as it has high sides so there is less chance of my crazy stirring causing a risotto flood over the cooker and it keeps the heat in so I can serve up piping hot risotto after the 5 minute waiting period.
Nutrition Information
Show Details
Calories
804kcal
(40%)
Carbohydrates
95g
(32%)
Protein
16g
(32%)
Fat
34g
(52%)
Saturated Fat
18g
(90%)
Cholesterol
70mg
(23%)
Sodium
3101mg
(129%)
Potassium
275mg
(8%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
2240IU
(45%)
Vitamin C
4.7mg
(5%)
Calcium
328mg
(33%)
Iron
4.7mg
(26%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 804 kcal
% Daily Value*
| Calories | 804kcal | 40% |
| Carbohydrates | 95g | 32% |
| Protein | 16g | 32% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 70mg | 23% |
| Sodium | 3101mg | 129% |
| Potassium | 275mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2240IU | 45% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 328mg | 33% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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