Risotto with Parmesan Cheese
- 1.3 litres chicken stock
- 2 Tablespoons olive oil
- 75g butter
- 1 small red onion, finely chopped
- 1 clove crushed garlic
- 125 ml (1/2 cup) dry white wine
- 400g (about 1¾ cups) Italian Arborio rice
- ¼ Teaspoon salt
- Freshly ground black pepper to taste
- 50 g (1/2 cup) freshly grated parmesan
- cheese, plus extra for serving
Serves 4-6 people
Bring chicken stock to a simmering point. Use another 2.5-3 litre heavy based saucepan. Set it over medium heat, put in the olive oil land half the butter and add the onion and garlic. Sauté until pale golden in colour. Tip in the unwashed arborio rice, sauté for 2 minutes, stirring often with a wooden spoon, then stir in a ladleful of hot stock. This will evaporate quickly. Add the wine and more stock and stir gently, but continuously, until the stock has evaporated. Continue cooking this way, stirring often otherwise rice may stick to the pan. The rice is ready when the grains are ‘al dente’ (still firm and only just cooked through but not chalky inside). It requires a certain amount of judgment to arrive at the finishing point with the last ladleful of stock absorbed so the rice is creamy but not dry.
Remove pan from the heat, add salt, black pepper and the rest of the butter and the parmesan cheese. Stir through for 1 minute and serve into hot plates and serve immediately. Buon appetito!
Options to use with the recipe above: Try adding ¾ cup of mushrooms and bacon at the sauté stage, or peas and bacon, or small diced pumpkin, or seasonal vegetables. Very yummy and healthy with a side salad. Enjoy with a glass of your favourite wine.