This basic risotto recipe from our Risotto and Arancini Masterclass is the perfect base for any type of risotto, and as a filling for arancini. Join us for a hands-on masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect risotto.

  • 1 tbsp vegetable oil
  • 1 small onion or eshallot — chopped
  • 350g carnaroli rice
  • 1.5 litres vegetable stock
  • 250ml dry white wine
  • salt and black pepper to taste
  • 200g grated parmesan cheese
  • 100g cold salted butter