Risotto: A base recipe
Who said that making beautifully creamy risotto required constant attention, continuous stirring and regular additions of stock? When making risotto, do not wash the rice before cooking as this will remove some of the lovely starch that helps to thicken it. When finished, the risotto should be creamy and loose, and will settle after about 15 seconds.
|600 ml||Chicken stock|
|1 Tbsp||Olive oil|
|2 Tbsp||Unsalted butter|
|500 g||Carnaroli rice, or arborio rice|
|160 ml||Dry white wine, or vermouth|
|1 to taste||Salt and freshly ground black pepper|
|1 to serve||Parmesan cheese|
- Put the stock into a saucepan and bring it to a gentle simmer. Heat the olive oil in a heavy-bottomed pan. When it is warm, stir in the butter until melted.
- Add the onion (finely chopped) and gently sauté until it is soft and shiny but without colour. Lower the heat and add the rice. Stir continuously to coat all the grains. As the rice gently toasts, it will start to give off delicate nutty and floral aromas. This should take about 5 minutes.
- Add the bay leaf, then stir in the white wine or vermouth, continuing to stir until it has been absorbed by the rice. Pour on all the simmering stock, stir well, then cover the pot with a lid. Cook for 13 minutes. Remove the lid and stir the rice. Test a little - it should still be a little firm to the bite.
- Add salt and black pepper to taste. At this point, you could serve the risotto, adding parmesan cheese to taste as you wish.
- To make it creamier, stir vigorously just before serving. Alternatively, you can add another flavouring and cook the base for a further 3 minutes.
- Cauliflower flavouring: Place the cauliflower (chopped into florets), cream and stock in a saucepan and bring to a simmer. Cook until the cauliflower is soft, then transfer the ingredients to a blender or food processor. Purée until very smooth, then stir the purée into the risotto. If you have any uncooked cauliflower left over, grate and stir it through. Sprinkle generously with parmesan cheese and a drizzle of olive oil if desired.