Ingredients
| 100ml olive oil | |
| 100g onion, finely diced | |
| 4 cloves garlic, sliced | |
| 250g risotto rice (Arborio or Carnaroli) | |
| 30g butter | |
| 150ml dry white wine | |
| 1.2L warm stock (fish or seafood, vegetable for herbaceous or chicken fro meatier styles), kept at a simmer | |
| juice of ½ lemon | |
| 80g parmesan |
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Instructions
| 1. | Heat the olive oil in a large pan with a wide base. |
| 2. | Add the diced onion and garlic and fry, without colouring, for 3-4 minutes. |
| 3. | Remove from the heat, add risotto rice and butter; stir thoroughly. |
| 4. | Return to low heat, stirring continuously, until edges of rice are translucent and a clear white star forms in the centre of the grain. |
| 5. | Add the wine and simmer, stirring, until almost entirely reduced. |
| 6. | Using a ladle, add 100ml of warm stock and stir until you can run a spoon through the centre and see the bottom of the pan for 3-4 seconds before the rice slides back together. |
| 7. | Once this happens, move on to your next ladle of stock. |
| 8. | Repeat, keeping at a simmer, stirring continuously for about 15 minutes. |
| 9. | Remove one grain of rice and break it between your fingers. |
| 10. | If you can see a 1mm white star in the centre, it’s close. |
| 11. | Add an additional ladle of stock and check a single grain again. |
| 12. | Once the star is 0.25mm or smaller, remove risotto from the heat and cover with a lid for 3-4 minutes. |
| 13. | Check one more grain; once the star has just disappeared, it’s ready (you may or may not have used up all the stock). |
| 14. | Add lemon juice and stir through parmesan cheese. Serve immediately. |
Food styling, recipes & photography David Neville
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