Delicia T's Note:
The secret of a good risotto is to stand over it and give it your undivided (and loving) attention for about 17 minutes.
My Private Note
Units: US | Metric
- 1 liter chicken stock (or vegetable as appropriate)
- 1 tablespoon olive oil
- 3 shallots, finely chopped (or 2 medium onions)
- 1 head celery, finely chopped (discard any tough outer sticks)
- sea salt and black pepper
- 2 garlic cloves, finely chopped
- 400 g risotto rice
- 100 ml dry white vermouth or 100 ml dry white wine
- 70 g butter
- 100 g freshly grated parmesan cheese
- 1Stage 1.
- 2Heat the stock.
- 3Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes.
- 4Add the garlic and after another 2 minutes when the vegetables have softened add the rice.
- 5Turn up the heat now.
- 6At this crucial point you can`t leave the pan and anyway this is the best bit.
- 7While slowly stirring continuously you are beginning to fry the rice.
- 8You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit).
- 9You must keep the rice moving.
- 10After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine).
- 11Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic!
- 12It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.
- 13I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh.
- 14Try both see what you think.
- 15Stage 2.
- 16Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock).
- 17Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw).
- 18Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next.
- 19This will take about 15 minutes.
- 20Taste the rice is it cooked?
- 21Carry on adding stock until the rice is soft but with a slight bite.
- 22Check seasoning.
- 23Stage 3.
- 24Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like.
- 25Stir gently.
- 26Eat it as soon as possible while it retains its moist texture.
- 27Serve it on its own or with a crisp green salad and a hunk of crusty bread.
- 28If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe.
- 29To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.
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Nutritional Facts for Basic Risotto Recipe - Jamie Oliver
Serving Size: 1 (358 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 343.8
- Calories from Fat 168
- Total Fat 18.7 g
- Saturated Fat 9.7 g
- Cholesterol 44.6 mg
- Sodium 644.8 mg
- Total Carbohydrate 30.1 g
- Dietary Fiber 1.3 g
- Sugars 4.3 g
- Protein 13.2 g
The following items or measurements are not included:
dry white vermouth