If you're uncomfortable about making risotto, this is a good recipe to start with because it's simple and requires so few ingredients.
This soft and creamy risotto is traditionally served with Osso Bucco, a rich beef stew making it the ultimate mid-winter comfort food, but I find it accompanies many dishes quite well.
3 tablespoons of olive oil (OLIOE)
25 grams of butter (BUTS)
1 large brown onion
6 cloves of garlic
2 cups of arborio rice (RIA)
1 generous pinch of saffron (SAFF1)
1 cup of white wine (WINWMV)
6 cups of chicken stock (CHICKS)
1 cup of powdered parmesan (CHEPPA)
Salt and Pepper (SALTCF)
In a large saucepan bring the chicken stock to the boil. Add the saffron and allow to infuse over a low heat.
Meanwhile finely dice the onion and mince the garlic. Sauté in a large saucepan with the butter and olive oil for 5- 10 minutes over a low to medium heat until translucent.
Add the rice and mix to coat each grain with the onion mixture. Add the wine and stir until completely absorbed.
Start adding the stock 1 ladleful at a time, waiting until the stock has almost gone before adding more. During this stage you should be mixing the risotto every minute or so.
After about 15 minutes the rice should be tender, while still having a little bite to it. If not keep cooking and adding more stock until it reaches this stage.
Add the parmesan and season with salt and pepper as desired.
Serve immediately.
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| OLIOE | Olive oil extra virgin italian eva brand | $0.00 | |||
| BUTS | Butter salted rolling meadow / alpine **Chilled** | $0.00 | |||
| RIA | RESTRICTED PRODUCT | $0.00 | |||
| SAFF1 | Saffron filaments display container triselecta spain | $0.00 | |||
| WINWMV | Vineyard medium white wine | $0.00 | |||
| CHICKS | RESTRICTED PRODUCT | $0.00 | |||
| CHEPPA | Parmesan cheese powder alpine **Chilled** | $0.00 | |||
| SALTCF | Salt flakes cornish | $0.00 |
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