Basic Risotto Recipe - Jamie Oliver

Recipe by Delicia T
READY IN: 45mins




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