Points to remember

  • Fry the onions, garlic (and any vegetables that need softening) in a little oil.
  • Add risotto rice - such as arborio,carnaroli or vialone nano - and fry until translucent.
  • Add wine if using, stirring continuously until absorbed.
  • Add a ladleful of hot stock, cook over a medium heat and keep stirring until all the stock is absorbed.
  • Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.
  • Add any final ingredients such as butter and cheese. You can leave the risotto to sit for a few minutes so that all the flavours and liquid absorb and settle.
  • Stir through the fresh herbs before serving.
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TIPS
MAKING RISOTTO

Keep stirring - this helps the starch ooze out of the rice and gives risotto its creamy texture.

MAKING RISOTTO

Try not too add too much stock at once - you'll find it takes even longer for the rice to absorb it and the risotto won't achieve the same consistency.

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