Meatless Monday – Risotto made simple

Making risotto doesn’t have to be difficult, but it does take time and patience, standing over the pot stirring consistently as it cooks. Use these tips with the basic recipe below to make the process easier.

Follow these tips, try this recipe … and dinner’s made. Enjoy!


Basic risotto recipe

You’ll need: 1 medium onion, chopped fine; 40g butter; 320g Riso Gallo Sustainable Arborio or Carnaroli Rice; 125ml dry white wine; 1 litre good quality chicken or vegetable stock, at simmering point, freshly grated Parmigiano Reggiano

How to:

Use a wide, heavy bottomed pan. Melt the butter and gently sauté the onion until soft and translucent.

Over a medium heat, stir the rice into the hot butter and cook for one minute until it becomes translucent.

Pour in the wine and stir until it has all been absorbed or evaporated.

Add a ladleful of the hot stock and stir. As soon as that has been absorbed, add stock one ladle at a time. Stir at least every 30 seconds or as often as is needed to avoid the rice sticking. The rice should cook at a medium bubble in this way for 16 to 18 minutes until all the stock is absorbed. The rice grains should be soft and tender to the bite, but slightly firm (not chalky) in the middle. Cook for longer, adding hot water if needed.

Remove rice from the heat and let sit covered for two minutes before stirring in the grated parmesan and an extra knob of butter. Check for seasoning and serve.

Suggested flavourings to add to the basic risotto recipe

Find the whole Riso Gallo range at Italian Deli Online

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