Basic Risotto

Basic Risotto

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!!

Ingredients

• 1 tbsp Olive Oil
• 1 whole Onion finely chopped
• 2 cloves Garlic finely chopped
• 2 sticks Celery finely chopped
• 400 grams Risotto Rice
• 1 glass White Wine
• 2 pints Vegetable Stock

Instructions

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!!!
   

• Cuisine: Italian
• Course: Main
• Skill Level: Moderate