Basic Risotto
(from cafelatte’s recipe box)
Salt optional
Parmesan also option, can be quite strong
Prep time: 5 minutes
Cook time: 30 minutes
Serves 2 people
Categories: italian
Ingredients
- 750ml-1litre chicken stock
- 2 tbsp olive oil
- half onion, finely chopped
- 1 garlic clove, crushed
- 2 bay leaves
- 250g arborio rice
- 200ml dry white wine
- 35g butter
- 35g parmesan, grated
- salt and pepper
Directions
-
Put pot on a high heat, add stock and boil, then reduce to simmer
-
Put pan on medium-high heat, add olive oil and onions
-
Sweat onions till translucent, add garlic
-
Add rice, stir in, season with salt and pepper
-
Add wine, stir until absorbed, then add bay leaves
-
Stir in 2 ladles of chicken stock
-
When absorbed, stir in two more and repeat until all stock is absorbed (15-20 mins)
-
Remove pan from heat, fold in butter then parmesan
-
Remove bay leaves, and rest for 2 mins before serving.