Prep 5 mins
Cook 25 mins
This recipe was part of what helped me win a cooking competition at school against 7 other people. I got it out of an excellent appetizer book and continue to make it!! Excellent served with any meal. (VEGETARIANS CAN SUBSTITUTE VEGETABLE STOCK FOR CHICKEN STOCK)
- 5 cups chicken stock
- 1 pinch saffron thread (could do without, but adds colour and flavour)
- 5 tablespoons butter
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 1 1⁄2 cups risotto rice (could also use short grain sticky rice)
- 1 cup parmesan cheese
- salt and black pepper
- Bring stock to a boil, then reduce to a low simmer.
- Ladle a little stock into a small bowl; add the saffron threads and let infuse.
- Melt 4 tablespoons of butter in a large sauce pan until foaming.
- Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
- Cook only until softened, not brown.
- Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.
- Stir over low heat until liquid has beed absorbed.
- Keep adding stock, letting the rice absorb the liquid before adding more.
- STIR CONSTANTLY Test frequently just for the hell of it!
- After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy.
- Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.
- Season to taste.
- Transfer to serving plates and serve hot.
- Sprinkle remaining parmesan cheese.
No wonder you got first prize; this really is the business, Mallina. I think the secret is adding the stock little by little. Thank you,this will be a regular..
Absolutely the best risotto I have ever had. I substitute vegetable broth for the chicken stock and cook according to directions. Towards the end, I add asparagus, peas, cucumber, carrots and cook through. I also double the garlic. Adding cooked and cubed chicken breast is also a nice addition (when cooking for the non-vegetarians). Delicious!
Takes time, but easy, fairly cheap, and restuarant quality results. The first time I made it I topped it with grilled squid. The second time, sautéed mushrooms. I did use less butter overall, with no bad effects and 1 cup of white wine in with the bouillon, which you can really taste in the final product, so don't do this if you don't like the taste of white wine.