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Three-cheese risotto recipe BARNEY DESMAZERY photograph HANNAH TAYLOR-EDDINGTON SERVES 4 PREP 15 mins COOK 1 hr MORE EFFORT
Shoot director FREDDIE STEWART | Food stylist ROSIE REYNOLDS | Stylist MAX ROBINSON
WHY Apart from being an Italian classic, risotto is often seen as a quick midweek meal, something that can be thrown together with nothing more than a stock cube, some rice and cheese. When made properly, however, it’s a labour of love that will reward your time and effort with one of the most comforting meals there is. Here, we’re honing in on the technique and quality of the ingredients, and making no apologies for how rich and indulgent we’ve made it.
CHEESE RINDS We’re simmering our cheese rinds in the stock as an easy way to add more flavour and waste as little as possible.
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W H AT T O B U Y 1.5 litres fresh chicken or vegetable stock 25g parmesan or grana padano, plus the rinds 60g cold butter, cubed 1 onion, finely chopped 300g risotto rice 150ml non-alcoholic white wine 2 tbsp mascarpone 50g gruyère or fontina truffle oil, to serve (optional) For the cheese crust (optional) 40g parmesan or grana padano, finely grated ¼ tsp cracked black pepper
60 BBC Good Food Middle East April 2022
STIR FOR SILKINESS Stirring constantly may seem like a faff, but for a really velvety risotto, it’s essential. The stirring releases the starch from the rice, which thickens the stock.
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