When cooking a risotto I prefer to us a sauteuse pan – this is like a deep frying pan. I find the openness helps with the cooking of the risotto but you can do it in a wide heavy based saucepan.
I always stir my risotto with a wooden spoon. I don’t know why, I probably read it somewhere and I’ve tried it with a silicon spatula and the experience of stirring just isn’t as fulfilling.
I have given you a basic risotto recipe which can have any flavourings added to it. if you want to change the size of portions or the number guests you are feeding, the ratio I use is 100g rice needs 500ml of stock. So for example, I use 34g rice per person for a starter in the restaurant and that needs 170g stock per person.
A note on stock. I always use my own homemade stock which is unsalted so please read the recipe carefully if you are using shop bought stock.
Have everything ready before you start cooking.
Remember to taste, taste, taste
BASIC RISOTTO RECIPE
Serves 4 as a main
1 1/2 litres good stock – Chicken, vegetable or fish, depending on your flavourings.
1 1/2tbsp salt
1 banana shallot very finely chopped so it’s no bigger than a grain of rice
50g unsalted butter
300g Carnoroli rice (Arborio is fine too)
100ml white wine
Flavourings of your choice, eg mushrooms, peas, Jerusalem artichoke You could also try steamed asparagus or mixed seafood
FOR A PEA RISOTTO
300g peas
1 tsp tarragon, chopped
1 tbsp chives, chopped
1 lemon, zested
2tbs creme fraiche
2tbs parmesan, grated
70g sugar snap peas, sliced diagonally
Blanch the peas in boiling salty water. After 2 minutes keep a tablespoon of the salty water then drain and refresh in iced water. Add half the peas with the splash of salted cooking water you kept and blitz to a puree in a mini food processor. Scrape out and put in a bowl
Add to the puree bowl, remaining blanched whole peas, lemon zest, herbs, sugar snaps, creme fraiche and parmesan and set aside ready for when you finish the risotto
In a saucepan bring your stock to a simmer and add your Add the salt a bit at a time checking for a level of saltiness to season your rice but remember you will be adding salty parmesan at the end
In a wide pan melt the butter on a medium heat and add the rice. Once the rice is hot and slightly toasted add the shallot. The shallot should take just 1 minute to cook. Keep stirring so the rice doesn’t catch.
Add the the wine, stir and let it reduce and lower the heat under your pan.. Then start adding your hot stock a bit at a time. Most food writers will tell you to use a ladle but I’m all about saving washing up so you can just tip a bit at a time from your saucepan, stirring constantly and adding more until nearly absorbed each time – the rice should always be sloppy rather than dry – and then add another and so on.
It usually takes 30 minutes to cook properly. Turning the heat up will not help your risotto cook any quicker – be patient
Keep adding your stock until you are happy with the texture of the rice. It should have a bit of bite to it. When you finish, the rice mixture should still be sloppy. Remember that at this point the rice will continue to absorb the stock and you don’t want a gelatinous lump at the end so if you are worried that it’s too dry, add a little more stock to allow for this absorption.
When the risotto is ready, stir in the puree, whole peas, lemon zest, herbs, creme fraiche, parmesan and sugar snaps and make sure that everything is warm through. Check one last time for seasoning and serve
BASIC RISOTTO RECIPE
- 1.5 ltrs chicken stock
- 1.5 tbsp salt check the seasoning of your stock and add salt to taste
- 1 banana shallot very finely chopped
- 50 g unsalted butter
- 300 g risotto rice I use carnoroli
- 100 ml white wine
FOR A PEA RISOTTO
- 300 g peas
- 1 tsp tarragon chopped
- 1 tbsp chives chopped
- 70 g sugar snap peas sliced diagonally
- 1 lemon zested
- 2 tbsp creme fraiche
- 2 tbsp parmesan grated
Instructions
- Blanch the peas in boiling salty water. After 2 minutes keep a tablespoon of the salty water then drain and refresh in iced water. Tip half the peas with the splash of salted cooking water you kept and blitz to a puree in a mini processor. put into a bowl
- Add to the puree bowl, remaining blanched whole peas, lemon zest, herbs, sugar snaps, creme fraiche and parmesan and set aside ready for when you finish the risotto
- In a saucepan bring your stock to a simmer and add your Add the salt a bit at a time checking for a level of saltiness to season your rice but remember you will be adding salty parmesan at the end
- In a wide pan melt the butter on a medium heat and add the rice. Once the rice is hot and slightly toasted add the shallot. The shallot should take just 1 minute to cook. Keep stirring so the rice doesn’t catch.
- Add the the wine, stir and let it reduce and lower the heat under your pan.. Then start adding your hot stock a bit at a time. Most food writers will tell you to use a ladle but I’m all about saving washing up so you can just tip a bit at a time from your saucepan, stirring constantly and adding more until nearly absorbed each time - the rice should always be sloppy rather than dry - and then add another and so on.
- It usually takes 30 minutes to cook properly. Turning the heat up will not help your risotto cook any quicker – be patient
- Keep adding your stock until you are happy with the texture of the rice. It should have a bit of bite to it. When you finish, the rice mixture should still be sloppy. Remember that at this point the rice will continue to absorb the stock and you don’t want a gelatinous lump at the end so if you are worried that it's too dry, add a little more stock to allow for this absorption.
- When the risotto is ready, stir in the puree, whole peas, lemon zest, herbs, creme fraiché, parmesan and sugar snaps and make sure that everything is warm through. Check one last time for seasoning and serve
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