Risotto Ingredients (serves 4) • 320 g Arborio rice • 1 white onion, small • 2 tbs butter • 200 g parmesan • 2-3 L boiling beef/other stock • 1cup dry white wine • 3 tbs olive oil
Thinly slice the onion and sauté in the oil with 1 tbs of butter. It is at this point that you would add any of the vegetables or meat such as pancetta to the saucepan, with the onion. After around 5-6 minutes as soon as the onion is translucent, add the rice, a good pinch of salt and allow to ‘toast' over a high heat for about 2-4 minutes stirring constantly. The rice will absorb all of the flavours of the vegetables or meat before the actual cooking begins and the rice absorbs the broth. Now, add the white wine and once it evaporates add in the boiling broth a little at a time. It is CRUCIAL that the broth is added when it is boiling or very hot otherwise the rice will become 'gluggy'. Traditionally all recipes state to stir occasionally making sure that the rice never becomes too dry however in commercial kitchens this cannot be done and they do not stir !! Stiring will cause the starch to release from the rice and hence cause it to stick. Continue to gradually add small amounts of the boiled broth allowing each addition to be absorbed before adding the next. Stir it from time to time, keeping the rice from sticking to the bottom of the pan. Use a medium heat and cook slowly, uncovered. After 15-20 minutes the rice will be cooked. Remove from heat and add the remaining butter, parmesan and stir through the rice well (in Italian 'mantecare'). Cover and leave to stand 2-4 minutes. Serve hot.
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