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© David Loftus
"Great kit makes cooking a pleasure."
a basic risotto recipe
main courses | serves 6This is a great recipe for making risotto. You want it to be smooth, creamy and oozy, not thick and stodgy.
stage 1
Heat the stock. In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
stage 2
The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
stage 3
Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
stage 4
Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
• from Jamie's Kitchen
ingredients
• approx• 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate)
• 1 knob of butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• ½ a head of celery, finely chopped
• 400g/14oz risotto rice
• 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
• sea salt and freshly ground black pepper
• 70g/2½oz butter
• 115g/4oz freshly grated Parmesan cheese
• 1 knob of butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• ½ a head of celery, finely chopped
• 400g/14oz risotto rice
• 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
• sea salt and freshly ground black pepper
• 70g/2½oz butter
• 115g/4oz freshly grated Parmesan cheese
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Great to use any leftover the next day for arancini.
Cheers from Brazil, mate, keep up the brilliant work!
Thanks Jamie.
:-)
Thanks Jamie
Nadine.
my name is Filipa and i'm just a 12 year old girl ,from portugal.
I and my friend Catarina ,we just love your recipes(and you) and this risotto is just..."look at that" like you always say!
P.S-i wrote all this by my self.
all the best,
Filipa
Jamie, thanks for this one. After tasting this risotto, my family loves you even more...! :o)
Kate, sausages make a lovely risotto. For this quantity of risotto, take about four good Italian sausages (or British), peel off the skins, break them up, and fry them along with the onions, celery and garlic. You can also add a handful of thawed frozen peas and some fresh thyme leaves.
I added a touch of chilli and did a seafood/coriander/white wine risotto.
The way your recipes are written with talk of what happens to the ingredients as you cook is enlightening.
Makes me more aware of each step.
And you were right, when I added the wine to the rice and stirred it in, it smelled AWESOME. It got my man into the kitchen offering assistance!
Thanks Jamie.
If you want to make a risotto with some kind of meat can you do that ? If so what meat im making it with my friend when we go to center parcs !!! by the way i am 13yrs old =)
.... as im 15 and making a risotto for part of my G.C.S.E. exam / coursework and not aloud to use any form of alcohol can it be made up with extra stock ?
x
Happy New Year to all
PS Please watch your spelling! I cringe when reading your messages sometimes! xx
Thanks for the recipe Jamie :)
Add a little splash of white wine (never tried vermouth) 5 minutes before the end of the cooking, if you like the 'winny' flavor.
Enjoy.
Martin
thanks Jamie, " you're the best "
emily from perth
my food teacher also sed that it woz the best risotto she's ever tasted. its always one of my favourite dishes
:D
Dear Mr.Pucker,
I followed your recipe to the letter & measured the ingrediants out to a level of precision unheard of in even the most advanced & absurd culinary institutes. i.e. (Blumenthals Crazy Food Laboratory)
Ok, admiittadly, I did it all spontaenously in the heat of the moment, using just my head & whipped it into shape with a glass of wine in one & a cheeky smile on the other.
So, my point is , after half a bottle of wine, that I've realised that your recipe has a devastatingly major flaw...
Apart from not knowing exactly what the perfect risotto should taste like, although mine being the same result as described in your recipe,...
... It says serves six!...
Six what? It only serves ONE!
One man size portion! haha..
Anyway, I had chopped celery, carrots, onion, garlic etc...
& added different mixes at the end
1.Mushroom.& Peas
2. Mushroom, Peas & Pecorino(Poor peoples parmesan)
3.Fried Mushroom.
Wine, More wine etc.etc.
I'm now mildy, temporarily & happily overweight, enjoying some more fine booze & music while I relax & digest all the fruity goodness of easy labour..
Nice....
By the way.. I have a very large, fresh & tasty looking Corgette going to waste over here.(It bends slightly to one side though) I should have used it earlier or offered it to my friend to use in her tasty dish, this evening. Shame to let it go to waste, it really is a sight to behold.. Anyway, If you have any interesting recipe ideas for it then be sure to let me know..
:)
The only thing that would make it tastier would be to lick it of his celery stick :O
Bec
great recipe jamie!!!!!!
--Brandon
i mixed in roasted pumpkin and a can of corn kernels at the end, amazing!!
Thanks JO....
gIO.
grrr
I was thinking about adding peas and using mozarella instead of parmesan. I'm not sure if we have any celery or if I'm going to have the chance to pop up and buy any, what can i subsitute it with?
Good for lousy mood:)
I'm only guessing here but perhaps verjuice
would be a good substitute for the wine.
It's just unripe grape juice and very nice for
adding a bit of sourness to a dish without
affecting the flavour too much. It's a mild
alternative to vinegar and may not be any
good as a wine substitute in risotto but it's
worth a try.
Good Luck,
raf
Thanks,
K
A must for every food lover.
And all of your recipes...
Kisses, from Brasil!
i love it
but i added some tamaric because it gives it a really nice flavour and a really nice vibrant yellow colour which you see in most risottos
Thanks Jamie
Thanks for the easiest risotto recipe I´ve ever made. Delicious!
Ta
Top recipe, Jamie
I'm a huge fan of yours. You're tuly an Asset and ambassedor in the restaurant industry(Internationally). you've inspired countless people which helps address the acute skill shortage.
top doller recipit
If you're really concerned, you can get half-decent alchol free wine at grocery stores.
love Pam