This is the first risotto I leant how to make! It is easy and a nice accompaniment to beef, duck or chicken. I didn’t buy risotto rice at first -I used american long grain. It doesn’t have the same texture and gives a very moist risotto, but it is ok, especially if you are only learning! I don’t think any other rice works - basmati rice definitely won’t!
Ingredients
- Preferably 2 handfuls arborio or other risotto rice - Otherwise American long grain
- 50g chopped button mushrooms
- Olive oil
- 1/2 medium onion, diced
- 1 clove garlic, minced
- a handful of your choice of herb , thyme is one I often used
- up to 400 ml vegetable or chicken stock
- Parmesan cheese
- A little single cream
Method
- Fry the onions, mushrooms, garlic and herbs in the oil over a low heat until the onion is soft.
- Add the rice and fry until some of the oil has been absorbed.
- Add enough stock to cover the rice. Keep stirring until it has been absorbed.
- Add a little more stock and stir until absorbed.
- Repeat step 4 until the rice is cooked (just test a few grains to check.)
- Grate in about 30-40g parmesan cheese.
- Add a touch of cream if you want it extra creamy.
Most people will maintain you need to be very careful with risotto and you need to add stock very slowly and watch it the whole time. I don’t think you have to do, this but you need to make sure that all the liquid doesn’t boil off when you’re not looking. If that happens the rice might stick to the pan and burn. You can get around this by adding a lot more stock at step 3 (but not more than it needs to cook- you can’t really drain it at the end.) Also keep the rice on a very gentle simmer and use a non stick pan if possible.
This is the first risotto I leant how to make! It is easy and a nice accompaniment to beef, duck or chicken. I didn’t buy risotto rice at first -I used american long grain. It doesn’t have the same texture and gives a very moist risotto, but it is ok, especially if you are only learning! I don’t think any other rice works - basmati rice definitely won’t!
Ingredients
- Preferably 2 handfuls arborio or other risotto rice - Otherwise American long grain
- 50g chopped button mushrooms
- Olive oil
- 1/2 medium onion, diced
- 1 clove garlic, minced
- a handful of your choice of herb , thyme is one I often used
- up to 400 ml vegetable or chicken stock
- Parmesan cheese
- A little single cream
Method
- Fry the onions, mushrooms, garlic and herbs in the oil over a low heat until the onion is soft.
- Add the rice and fry until some of the oil has been absorbed.
- Add enough stock to cover the rice. Keep stirring until it has been absorbed.
- Add a little more stock and stir until absorbed.
- Repeat step 4 until the rice is cooked (just test a few grains to check.)
- Grate in about 30-40g parmesan cheese.
- Add a touch of cream if you want it extra creamy.
Most people will maintain you need to be very careful with risotto and you need to add stock very slowly and watch it the whole time. I don’t think you have to do, this but you need to make sure that all the liquid doesn’t boil off when you’re not looking. If that happens the rice might stick to the pan and burn. You can get around this by adding a lot more stock at step 3 (but not more than it needs to cook- you can’t really drain it at the end.) Also keep the rice on a very gentle simmer and use a non stick pan if possible.
