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.
- 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
In a large deep skillet, heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant.
Add rice and allow it to get slightly toasted. Add white wine and allow to evaporate.
Season the rice with salt (this is the right stage to put seasoning otherwise your risotto will never get any flavour).
Continue adding stock and cooking until the liquid is absorbed. Make sure you stir the risotto frequently.
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’.
Keep the rice in the pan and let it rest for 2 minutes.
Add cold butter and if the rice looks dry, add half ladle of hot stock.
Stir to get a creamy texture.
Add parmesan and keep stirring.
Serve the risotto. Enjoy!