Knowing how to make risotto is a great skill to have in your repertoire and a great meal to keep on standby; it can be made with just a handful of pantry ingredients and it won’t make a big dent in your food budget! It’s also super filling and a great way to sneak in those veggies for the fussier eaters in the family.
A few top tips to make risotto making easy as pie
- For best results, and the best-tasting risotto dish, use Arborio rice. If you can’t find Arborio, make sure you’re using short-grained rice.
- Regular stirring is key to release the starch from the rice and to make the risotto really creamy.
- Use your judgement when adding the stock to the pan, and taste it to test. You want a little bite left in the rice for a good texture.
- If you want to re-heat the rice later, you must cool the cooked rice quickly, to avoid food poisoning.
Read more: How to make your own tasty chicken stock
How to make risotto — a basic recipe
- 2tbsp olive oil or avocado oil
- 1 large onion, chopped
- 1 stick of celery, chopped
- 350g risotto rice
- 200ml white wine
- 1 litre hot veg or chicken stock
- 50g butter
- 70g Parmesan, grated
Step 1: Heat the oil in a large heavy-based pan and gently cook the onion and celery until softened – about 10 minutes. Stir in the risotto rice and cook for 1 minute.
Step 2: Add the wine to the rice and onion mixture and cook, stirring, until completely absorbed.
Step 3: Add the stock, a ladleful at a time, stirring frequently — only add more once the liquid has been absorbed by the rice.
Step 4: Stir in the butter and Parmesan. Check the seasoning and adjust if necessary, then serve.
Now that you know how to make risotto, it’s time to get creative with flavours. Throw in some bacon, basil and sundried tomatoes, or how about a creamy butternut and sage risotto (perfect for vegetarians0? The options are endless, so don’t be scared to try new combinations!