The key to a successful risotto is the rice and the stirring. There are three main types of Italian risotto rice – arborio, carnaroli and vialone nano. Essentially they’re all starchy short-grain rices. The stock is added bit by bit to the rice and stirred frequently resulting in the classic creamy texture of a risotto. It shouldn’t be overcooked, but should still retain its characteristic al dente bite. All risotti are prepared in pretty much the same way. This page explains the standard method. Serves 4
- 350g risotto rice
- 40g butter (or olive oil depending on the recipe)
- 1 small onion,finely chopped
- 1 clove garlic (if the recipe calls for it), finely chopped
- 1 1/2 litres stock
- 1 glass dry white wine
Bring the stock to a gentle boil.
Add the rice and stir until all the rice is coated with the butter.
Add the wine and cook until it has been completely absorbed, stirring all the time.
Add a ladle of the hot stock and stir until it has been absorbed.
Keep adding the stock in this way, a ladle at a time, until the rice is cooked. It should take around 20 minutes. Test a grain of rice from time to time to see if it’s done.
Remove from the heat and , if the recipe calls for it, stir in some cheese and butter. Leave to rest for a couple of minutes before serving.