A Classic Rice Dish

Risotto

1lt (1¾ pints) Vegetable or Chicken Stock
400g (14oz) Short Grain Rice (Arborio, Carnaroli or Roma)
115ml (4floz) White Wine
85-100g (3-3½oz) Parmigiano Reggiano Cheese
50g (2oz) Butter
4-6 Shallots or Spring Onions
3-4 Sticks Celery
1-2 Garlic Cloves
1 tbsp Olive Oil
Salt and Pepper

Peel and very finely chop the shallots (or spring onions) and the garlic, finely chop the celery.
Heat the stock to simmering point in a saucepan.
Heat the oil in a frying pan and add the shallots (or spring onions) and celery.
Cook gently for 4-5 minutes, then add the garlic and continue to cook for a further 2 minutes.
Increase the heat and add the rice, stir coninuously for a few minutes until the rice is translucent but not burnt.
Add the wine and stir well, continue to cook until most of the wine has evaporated.
Add a ladle of the stock and season lightly, reduce the heat to simmering point, continuing to stir.
When most of the stock has been absorbed add another ladle of stock.
Coninue doing so, for around 15 minutes.
Taste the rice, it should be fluffy on the outside but still have a little bite in the centre (al dente), adjust seasoning if needed.
Remove from the heat, gently stir in the butter and most of the grated cheese, sprinkle the remainder over when serving.

Serves: 4

ItalianRecipes

A Classic Rice Dish

Risotto

Italian
Recipes