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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The most basic risotto we make for supper. There are lots of ways to liven it up, but even keeping it like this it's tasty with some fresh bread rolls or some cut baguette. Ingredients:
320g risotto rice (we use arborio) |
1 litre hot chicken or vegetable stock |
1 medium onion, chopped |
4 tablespoons of olive oil |
black pepper |
grated parmesan cheese to taste |
fresh crusty bread to serve |
Directions:
1. If you are making your stock with stock cubes, boil the kettle now. make the stock up with 2-3 cubes.
2. Add the olive oil to a heavy bottomed saucepan or large frying pan and saute the onion until soft.
3. Add the rice - stir it to coat it with the oil and keep going until it's transparent.
4. Add the hot stock, a ladleful at a time - the first one should sizzle and sing at you! Stir it in, add enough black pepper for your taste and simmer.
5. Each time the stock is absorbed, add another ladleful and simmer some more until all the stock is gone.
6. Keep an eye on your rice and stir frequently - after around 15 minutes it should be soft and creamy looking.
7. Stir in the parmesan, again, however much takes your fancy, cover and leave for 2 minutes.
8. Serve with fresh crusty bread.
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