Name: Basic risotto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 litre (4 cups) chicken stock; 1/2 cup (125ml) dry white or red wine; 1/4 cup (60ml) olive oil; 100 gram butter, chopped; 1 brown onion, chopped finely; 2 clove garlic, crushed; 1 1/2 cup (300g) carnaroli or arborio rice; 1/2 cup (40g) finely grated parmesan

Make our basic risotto and customise it to your liking. Add any chicken, seafood or vegetables to create a tasty risotto. Your options are endless.

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Ingredients

1 litre (4 cups) chicken stock

1/2 cup (125ml) dry white or red wine

1/4 cup (60ml) olive oil

100 gram butter, chopped

1 brown onion, chopped finely

2 clove garlic, crushed

1 1/2 cup (300g) carnaroli or arborio rice

1/2 cup (40g) finely grated parmesan

Method

1.Place stock and wine in a medium saucepan; bring to a simmer over medium heat and keep at a gentle simmer.

2.Heat oil and half the butter in a heavy-based medium saucepan over medium heat; cook onion and garlic, stirring, 5 minutes or until onion is soft. Add rice; stir 2 minutes or until well coated in oil.

3.Stir in 1 cup hot stock mixture until liquid is absorbed. Continue adding stock mixture, 1 cup at a time, stirring frequently, until liquid is absorbed after each addition. Stir in remaining butter and the parmesan until melted. Serve immediately.

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Ingredients

Method

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