Basic Risotto
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 50 ml sunflower oil
- 1 medium onion, chopped
- 400 g arborio rice or 400 g carnaroli rice
- 1332.99 ml stock or 1332.99 ml water, simmering, about
- 25 g butter
- 44.37 ml grated parmesan cheese
directions
- Heat the oil in a large, heavy bottomed saucepan over medium heat.
- Add the onion and sauté until golden, about 5 minutes.
- Add the rice and stir for 2 minutes.
- Add about 100 ml stock or water and stir until the liquid is absorbed.
- Continue adding liquid, 100 ml at a time and stirring constantly, until the rice is tender and has a creamy consistency, about 25 minutes.
- Turn off the heat and stir in the butter and cheese.
- Leave to rest for 5 minutes before serving.
- VARIATIONS: Mushroom Risotto- Melt 50 g butter in a medium frying pan over medium heat.
- Add 225 g sliced white mushrooms and sauté until they brown and the liquid evaporates, about 10 minutes.
- Stir into the rice at the end of cooking.
- Turn off the heat and stir in the cheese (but no more butter).
- Leave to rest for 5 minutes before serving.
- Pumpkin Risotto- Add 250g raw, diced pumpkin and a pinch of chopped fresh basil to the onions when you fry them.
- Continue with the recipe as above.
- •Zucchini Risotto--Sauté 225g sliced zucchini in a separate saucepan.
- Add to the rice at the end of cooking.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0