Yet another old favourite that has many, many, variations. The secret is in the stirring!
Ingredients
- 3 tbsp olive oil
- 1 large brown onion, finely chopped
- 75g frozen peas or broad beans
- 100g diced chestnut mushroom
- 1 celery stick, trimmed and cut into 1cm/½in chunks
- 2 garlic cloves, finely chopped
- 275g risotto rice
- 100ml dry white wine
- 1 litre stock (made with 1 vegetable or chicken stock cube)
- Large pinch of dried flaked chilies
- Zest of 1 small lemon, finely grated (optional)
- 50g grated Parmesan or other hard cheese
- salt and freshly ground black pepper
Method
- Heat the oil in a large saucepan.
- Add the onion and celery, stir well and cook over a low heat with pan (covered) until soft and very lightly browned, stirring frequently to prevent it sticking. Approx 10 mins
- Add the garlic and cook for another 2 minutes – still stirring!
- Stir in the rice and cook for a minute, stirring constantly.
- Pour in the wine and bring to a simmer. Cook for 30–40 seconds, with more stirring.
- Add all the stock and the chilli.
- Bring to a gentle simmer and cook uncovered for 22–25 minutes, or until the rice is tender and very creamy.
- Stir every 4–5 minutes for the first 10 minutes, then more often as the liquid reduces and the rice swells; stirring constantly for the final 5 minutes.
- If the mix seems to be betting dry before the rice is cooked through slosh in a little more wine (if you have not drunk it all as yet)
- The stirring both prevents sticking/burning (which it will the moment your back is turned) and gives the rich creamy texture of a good risotto.
- Stir in the hard cheese.
- Season to taste with salt and pepper and serve topped with extra Parmesan if you like.
Note
Arborio rice is the usual type to use. Short grain rice is best to make your risotto creamy but good old pudding rice will work almost as well. Ultimately any rice will work, though I have found the brown rices less successful.
Jan Edwards 