Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Basic Risotto Recipe - Jamie Oliver
    Lost? Site Map

    Basic Risotto Recipe - Jamie Oliver

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Stage 1.
    2. 2
      Heat the stock.
    3. 3
      Then 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.
    4. 4
      Add the garlic and after another 2 minutes when the vegetables have softened add the rice.
    5. 5
      Turn up the heat now.
    6. 6
      At this crucial point you can`t leave the pan and anyway this is the best bit.
    7. 7
      While slowly stirring continuously you are beginning to fry the rice.
    8. 8
      You 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).
    9. 9
      You must keep the rice moving.
    10. 10
      After 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).
    11. 11
      Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic!
    12. 12
      It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.
    13. 13
      I 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.
    14. 14
      Try both see what you think.
    15. 15
      Stage 2.
    16. 16
      Once 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).
    17. 17
      Turn 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).
    18. 18
      Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next.
    19. 19
      This will take about 15 minutes.
    20. 20
      Taste the rice is it cooked?
    21. 21
      Carry on adding stock until the rice is soft but with a slight bite.
    22. 22
      Check seasoning.
    23. 23
      Stage 3.
    24. 24
      Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like.
    25. 25
      Stir gently.
    26. 26
      Eat it as soon as possible while it retains its moist texture.
    27. 27
      Serve it on its own or with a crisp green salad and a hunk of crusty bread.
    28. 28
      If 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.
    29. 29
      To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.

    Ratings & Reviews:

    • on June 03, 2011

      55

      This Jamie Oliver recipe is AMAZING! I had tried and failed with risotto many times. This one is thick and creamy and SOOOO tasty. But BEWARE: You need to give it your full attention and stir stir stir constantly!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2011

      55

      I LOVE risotto! I am experienced with cooking it. Your recipe is written perfectly for a beginner's first experience (So if YOU are looking for a new and delicious recipe, try this! It looks long and complicated, but trust me it isn't!) Thanks for sharing sha_carsie. Made for Pick A Chef Spring 2011.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    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
    49%
    Total Fat 18.7 g
    28%
    Saturated Fat 9.7 g
    48%
    Cholesterol 44.6 mg
    14%
    Sodium 644.8 mg
    26%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 1.3 g
    5%
    Sugars 4.3 g
    17%
    Protein 13.2 g
    26%

    The following items or measurements are not included:

    dry white vermouth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites