There’s nothing complicated about making a risotto, it just takes a bit of time but it’s 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
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.
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.