basic risotto
rating:
I use this as the basis for many varieties of risotto, adding the pre-cooked ingredients a few minutes from the end.
For example:
Peas and pancetta
Mushrooms (porcini if available, in which case I use the water I soak them in as stock base)
Salmon and prawns (with fish stock, without Parmesan. Some people don't use garlic with fish - I do.)
Some people think you don't have to stir all the time. Personally, I need the therapy.
40g butter
several glugs olive oil
1 medium onion, chopped,
1 fat clove garlic, chopped,
a large handful of Arborio risotto rice (about 80g) per person
1 glass white wine,
about 1 litre stock (veg or whatever else you like) - hot
pepper
Melt the butter in a pan, add the olive oil and chopped onion; sweat gently on a v. low heat for as long as you can (10 minutes minimum). Add garlic, cook for a few minutes. Add rice, stir to coat with butter/oil. Turn up heat. Add wine - keep heat up till wine has been absorbed, then reduce to medium. Now add stock a ladleful at a time, stirring as regularly as you can, keeping the risotto quite runny. When the rice is cooked but still al dente*, turn off the heat, add a knob of butter, leave covered for two minutes. Serve with freshly grated Parmesan cheese.
*should be between 15 and 20 minutes
