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.
INGREDIENTS
- 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