Basic Risotto

Oct 5, 2012   //   by . Recipe section Recipes  //  No Comments

Basic Risotto

38439485 - risotto on white plate

By Julie Published: October 5, 2012

  • Makes: 1 pot (6 Servings)
  • Prep: 15 mins
  • Cook: 25 mins
  • Ready In: 45 mins

This is a great basic one to have as you can embelish it as you wish - enjoy! If I am not keen on a white wine, but there is nothing actually wrong with it, I keep it in the fridge for cooking with - don't waste it, cook it!!



  1. Gently heat the oil in a large heavy bottomed wide pot. Add onion, garlic and celery and soften for 5 minutes or so.
  2. Add the risotto rice and let it cook very gently for a few minutes until it starts to go transparent at the edges. Add the glass of wine now, and let the rice absorb it.
  3. Add the stock one ladleful at a time, and let it soak into the rice very slowly, keep adding until the rice is soft - this will take about 20 minutes.
  4. Once your rice is softened, take the pot off the heat, add a good knob of butter, and whichever additional ingredient you wish (e.g. fried mushrooms, or baked butternut chunks), give it a good stir, add a handful of parmesan too, give it another stir. Put lid on, and let is sit for 3 minutes. This will make it nice and creamy, and really tasty. Eat as soon as possible!!!

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