‘as easy as it gets’ creamy risotto

7 Oct

'as easy as it gets' creamy risotto

I have always loved the taste of a perfectly creamy risotto. Preparing risotto is not that difficult, it just takes a bit of effort and time. This is my version:

1 onion, finely chopped
2 whole garlic cloves
1 celery (the white part only), finely chopped
300 ml dry white wine
just over 1 litre vegetable stock (heated)
400 gr risotto rice
50 gr butter
150 gr parmesan
rock salt and freshly grated pepper

Heat the olive oil, add the onions, garlic and celery, and fry very slowly for about 15 minutes until soft. Discard the garlic (I don’t like the garlic to be too strong in this dish). Add the rice and turn up the heat. Keep stirring the rice until it gets slightly translucent. Add the wine and keep stirring until the alcohol evaporates. Once the wine has cooked into the rice, add your first few spoons of the hot stock. Turn down the heat to medium so the rice doesn’t cook too quickly on the outside. Keep adding stock and stirring the rice allowing it to be absorbed before adding the next load of stock. This will take around 10 to 15 minutes. Have a taste. It should not be ‘al dente’ nor should it be too soft and mushy. Should you run out of stock before the rice is cooked, add some hot water. Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to rest for a few minutes. Don’t skip this resting part as this is what makes the risotto so perfectly creamy. Season it with salt (depending on the stock you use you might not need to add salt at all) and freshly ground pepper. Serve it as soon as possible. Enjoy!

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