BASIC RISOTTO RECIPE

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

How to make

Step 1

In a large deep skillet, heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant.

Step 2

Add rice and allow it to get slightly toasted. Add white wine and allow to evaporate.

Step 3

Season the rice with salt (this is the right stage to put seasoning otherwise your risotto will never get any flavour).

Step 4

Continue adding stock and cooking until the liquid is absorbed. Make sure you stir the risotto frequently.

Step 5

Test to see if the rice is cooked to the desired texture. If not, continue adding a little bit of stock, cooking and stirring until the rice is ‘al dente’.

Step 6

Keep the rice in the pan and let it rest for 2 minutes.

Step 7

Add cold butter and if the rice looks dry, add half ladle of hot stock.

Step 8

Stir to get a creamy texture.

Step 9

Add parmesan and keep stirring.

Step 10

Serve the risotto. Enjoy!