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Classic
Ingredients
#
Method
Timer
Est. Time
1
Make up or heat your stock
Risotto Base
02:00
2
Heat the frying pan to a medium heat
Risotto Base
01:00
3
Peel and finely chop an onion
Risotto Base
02:00
4
Remove ends and finely chop celery sticks
Risotto Base
01:00
5
Add the olive oil, butter, onions, garlic and celery
Risotto Base
01:00
6
Cook slowly for around 15 minutes. The veg should be soft but with no colour
Risotto Base
15:00
7
Add the rice and turn up the heat
Risotto Base
01:00
8
Keep stirring as the rice starts to fry. After a minute, the edge of the rice grains should become translucent, meaning they're ready to absorb liquid
Risotto Base
01:00
9
Add the wine and carry on stirring, it should bubble quickly to evaporate any alcohol
Risotto Base
02:00
10
Once the wine has cooked into the rice, add a ladle of hot stock and some seasoning. Don't over season as the parmesan will add saltiness too
Risotto Stock Feeding
01:00
11
Turn the heat down to a simmer and stir
Risotto Stock Feeding
00:30
12
Once each ladle is absorbed, add another, making sure you stir frequently to get rid of the starch and get an even cook on the rice. This normally take 20 minutes
Risotto Stock Feeding
20:00
13
Taste the rice to see if it's cooked, it shouldn't be chalky. Carry on adding stock, of if run out, hot water.
Risotto Stock Feeding
03:00
14
Turn off the heat, add the parmesan and butter, and stir thoroughly
Risotto Resting
02:00
15
Put a lid, or large plate, over the pan and allow to sit for 2 minutes
Risotto Resting
02:00
16
Serve with another sprinkling of parmesan cheese and black pepper
Risotto Resting
01:00