Creamy parmesan and white wine risotto
Skill level: Bit of effort
Thereís nothing complicated about making a risotto, it just takes a bit of time but itís well worth the effort. Simple flavours and creamy, tender rice. Serve this creamy parmesan and white wine version simply with a crisp salad and crusty bread. It's bound to impress dinner guests or if you fancy making a mid-week meal with a difference.
- 1l vegetable stock
- 50g butter
- 1 medium red onion, finely chopped
- 1 garlic clove, crushed
- 350g Arborio rice
- 200ml dry white wine
- 4tbsp double cream
- 50g Parmesan cheese, finely grated
- Salt and freshly ground black pepper
- Freshly chopped dill and Parmesan shavings to serve
Leave out the wine if you prefer and just up the quantity of stock. If you prefer a more meaty flavour, try using chicken or fish stock.
- Pour the stock into a saucepan and bring to the boil. Reduce the heat to a gentle simmer. Meanwhile, melt the butter in a large saucepan and gently fry the onion and garlic for 5 mins until softened but not browned. Stir in the rice and cook, stirring, for 2 mins, until well coated.
- Add a ladleful of stock and cook gently, stirring, until absorbed. Continue adding the stock, ladle by ladle, to the rice until half the stock is used and the rice is creamy.
- Add the remaining stock, and then the wine, until the risotto becomes thick, but not sticky. All in all, this will take about 25 mins and should not be hurried.
- Just before serving, stir in the cream and heat through for 2-3 mins. Fold in the cheese, season to taste and pile into warm serving bowls. Sprinkle with chopped dill and parmesan shavings. Serve immediately accompanied with crusty bread.