JamieOliver.com
a basic risotto recipe
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
63 comments
1. Ailsa Tue 18 Nov 2008 15:32
for my one of my dishes in gcse food tech, i made this dish and added roasted butternut squash and mushrooms. most of my class mates have never had risotto so now with your recipie iv convinced them all :)
my food teacher also sed that it woz the best risotto she's ever tasted. its always one of my favourite dishes
:D
my food teacher also sed that it woz the best risotto she's ever tasted. its always one of my favourite dishes
:D
2. J Fri 14 Nov 2008 02:04
Hmmm.... Very Saucy with that last comment...
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..
:)
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..
:)
3. M Mon 20 Oct 2008 10:50
This risotto is as tasty as Jamie himself ;)
The only thing that would make it tastier would be to lick it of his celery stick :O
The only thing that would make it tastier would be to lick it of his celery stick :O
4. JOANNE FISHER Wed 15 Oct 2008 16:20
Jamie I would just like to say that I am a huge fan of yours and your cooking and work within the communities is fantastic but one thing why on The ministry of food do you say f**k so much ?????????!!!!!
5. Rebecca Smart Wed 15 Oct 2008 13:49
that last comment must have been a real ass himself; I have worked in this industry for over 10 years love all of your shows and recipies! my children especially love watching and then making them with me
Bec
Bec
6. Han Thu 09 Oct 2008 18:35
Frederick Felch - maybe the recipe was a little beyond your skills?? Just a thought...
7. susiegreen Thu 09 Oct 2008 00:42
Jamie love your recipes but please let's have some nice gluten free recipe's i'm starving here feed the family forget myself love you x
8. Kevin Wed 08 Oct 2008 12:25
Frederick Felch you insecure jealous little man.shame on your negative thinking.
great recipe jamie!!!!!!
great recipe jamie!!!!!!
9. Frederick Felch Sat 04 Oct 2008 20:24
We tried this tonight and it was absolutely shite. How this guy got to be a chef dumbfounds me.
10. Cara Wed 01 Oct 2008 16:43
I would quite fancy you if you could get rid of that lisp!
11. Jumaolster Sat 27 Sep 2008 18:51
very nice recipe. I don't like celery in risotto, so I skip that. I use Vialone Nano, so I just pour over half of the stock, leave it to simmer very slowly without messing with the rice, and check waht is needed after 15 minutes. I don't like butter, but add lots of parmesan.
12. Flora Thu 25 Sep 2008 11:37
It's the simplest and the most delicious food anyone can make!
13. Brandon Sun 21 Sep 2008 22:29
I made this for my grandparents and they loved it. (By the way im 15 and i have mastered this recipe) This is in respoonse to kelly. Kelly when i made this the second time we subsitituted the wine for just plain old water and it tasted delicious.
--Brandon
--Brandon
14. Danielle Mon 15 Sep 2008 05:15
i love watching jamie get excited when he cooks his risotto!!
i mixed in roasted pumpkin and a can of corn kernels at the end, amazing!!
i mixed in roasted pumpkin and a can of corn kernels at the end, amazing!!
15. Giovanni Sun 07 Sep 2008 02:26
Mmmmmm!!! It was good!!! Very very very good!!!
Thanks JO....
gIO.
Thanks JO....
gIO.
16. rimshah Wed 03 Sep 2008 22:15
jamie uu totally rock
grrr
grrr
17. juli Tue 29 Jul 2008 09:35
I think is vry good YOU ARE THE BEST:
18. ISABELLE Sat 26 Jul 2008 04:11
I simply loved this recipe. Thanks for sharing your knowledge with us. You're the greatest chef of all.
19. Jacqui Stewart Wed 09 Jul 2008 18:10
So pleased you have this on your website - I have all your books at "home" but can't carry them everywhere with me - I live in the Middle East - so can cooke my JO favourites here in the UK too!
20. Lauren Wed 02 Jul 2008 13:47
lovely, i added mushrooms, zucchini,and small cubes of squash. And a blob of yoghurt or my 4 yr old : )
21. danielle Tue 24 Jun 2008 22:37
I'm going to make this for my family tomorrow, the only problem is my little sister is totally fussy when it comes to food.
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?
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?
22. Maja Sun 22 Jun 2008 20:50
Boy, did I get a lot of compliments making this risotto according to Jamie's recipe.... Mind you, my guests were served grilled anchovies, prawns, baby squids (I cleaned them myself, what a job...), red mullets, salads.... But only the risotto was gone within approx. 15 minutes!
23. Zuzanna Fri 13 Jun 2008 14:24
Simply perfect!
Good for lousy mood:)
Good for lousy mood:)
24. Zuzanna Fri 13 Jun 2008 14:24
Simply perfect. Good for lousy mood:)
25. raf Sun 08 Jun 2008 08:04
Benjamin,
The most common rice used in risotto is called
arborio rice. It's named after the town in the Po
valley where it was developed. Alternatives
include carnaroli, vialone nano, and the newer
baldo but i'd never heard of any of these until
just now when I looked it up on wikipedia. :)
Cheers,
raf
26. Bonnie Sat 31 May 2008 15:33
This recipe sounds awesome! Can't wait to try it out.. Was just wondering, at which stage are we supposed to add extras such as mushroom, vegies, herbs and etc???? Thanks!
27. Ellie Tue 27 May 2008 12:12
I am a student so limited cash means I have to cook on a budget... but this risotto is fantastic! It's so cheap to make and tastes fantastic every time. Just goes to show you don't have to spend a lot of money to eat good food!
28. raf Mon 26 May 2008 02:30
Kelli,
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
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
29. Kelli Wed 21 May 2008 13:51
I really want to try this but my spouse is a recovering alcoholic, and even a whiff of alcohol will put him off - what could I substitute for the wine / vermouth? Even the alcohol free wine would be off-putting for him, and I do want to be supportive.
Thanks,
K
Thanks,
K
30. Benjamin Tue 13 May 2008 21:19
what kind of rice should i buy for this rissoto i know it say rissoto rice but i have never seen rice that said rissoto by it.
31. Eliran Tue 13 May 2008 10:25
This recipe is by far the best thing ever. It is truly delicious, and has won me endless compliments (I always said that the credit goes to Jamie) :)
A must for every food lover.
A must for every food lover.
32. Patricia Thu 08 May 2008 00:53
Jamie, I adore you!!
And all of your recipes...
Kisses, from Brasil!
And all of your recipes...
Kisses, from Brasil!
33. chris Sat 05 Apr 2008 21:20
i want to work for u jamie
34. chris Sat 05 Apr 2008 20:04
and red peppers:)and 100g of gravy...mmmm
35. Nat Tue 01 Apr 2008 20:08
WOW. had it tonight - amazing. only problem was that it cooked dry so i added more stock but the rice wasnt cooking propperly. but even my partner loved it and he doesnt like garlic or rice. 100%
36. Kelly Wed 26 Mar 2008 23:53
I can't stand celery!!! Can I make it without it??? What can I substitute it with???
37. Jamal Wed 26 Mar 2008 16:32
I made risotto for the first time last night following this recipe. I was very surprised how nice it was. I have had risotto before and it wasn’t nice. The family loved it, cheers Jamie.
38. Michael Tue 18 Mar 2008 17:20
I loved it
39. rimshah Sun 02 Mar 2008 16:44
i think this a really good recipe i am only 13 im making it for my mum for mothers day
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
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
40. Mary A Fri 29 Feb 2008 19:31
Jamie this is a great basic risotto!! I have seen you make it and I do love your new program "Jamie at Home". Keep the shows comming. You are indeed a top notch chef!!
41. Tracy Mon 04 Feb 2008 16:56
extremely easy reipe, the kids love it. Prawns and peas added is a favourite in our house!
42. Vicky Sat 02 Feb 2008 22:12
JEEZ that was one tasty meal, it took quite alot of stiring but was worth it millions and billions tho. nice work jamie oh and thanks for saving the chickens
43. Petra Fri 01 Feb 2008 20:28
I highly recommend to try this one, with spinach and mushrooms.Yaaaaaahm.
Thanks Jamie
Thanks Jamie
44. Ellen Thu 24 Jan 2008 01:17
Yum yum yum and yum! Added mushroom and red pepper too - was so tasty!! Hugh I used the nob first and 2 n half pound at the end. Worked great. Thanks Jamie!
45. Hugh Sun 13 Jan 2008 16:43
which amount of butter do you us first the knob or the 2 n half oz
46. Jen Tue 08 Jan 2008 17:45
This is my favorite risotto recipe I've ever tried- and I've tried A LOT. I almost skipped the celery b/c I thought, "Celery? In risotto?" It sounded weird. But I am SO glad I tried it. It added really great flavor. Bravo! Great recipe!!!
47. Hanz Sun 30 Dec 2007 18:56
hmmmmm..... I might try this... was the recipe easy to follow??
48. Tina Sun 11 Nov 2007 19:18
Thanks for the easiest risotto recipe I´ve ever made. Delicious!
Ta
Thanks for the easiest risotto recipe I´ve ever made. Delicious!
Ta
49. Sophie D - Montreal Fri 26 Oct 2007 20:45
This is the simplest and best basic risotto recipe I've come across and am really happy to have tried it. We love your books and your no-fuss style of cooking. When can we see you do a cooking tour? From a Montreal fan
50. kim Tue 09 Oct 2007 09:26
I was wondering how long this recipe takes?
51. Albert Fri 21 Sep 2007 07:11
Thanks Jamie,
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 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.
52. Lee Taylor Tue 11 Sep 2007 19:11
Jammie has done us proud
top doller recipit
top doller recipit
53. Lycos Tue 04 Sep 2007 22:11
one of the most important part of making the risotto is the "tostatura" (to cook the rice at very higth temperature with some fat - oil, butter, bonemarrow), if we put onion, garlic or celery they will burn, not better to add them after the wine already cooked and proccessed ?
54. Christine Tue 04 Sep 2007 18:57
Tracy: The alcohol cooks out of the wine, it is no problem for kids to eat.
If you're really concerned, you can get half-decent alchol free wine at grocery stores.
If you're really concerned, you can get half-decent alchol free wine at grocery stores.
55. Wendy Sun 26 Aug 2007 22:41
Beautiful Jamie, mmmmmmmmmmmmm! Light & satisfying. Could you also recommend an alternative ingredient for the wine for a working lunch on the go?
56. tracy Tue 14 Aug 2007 21:36
would love to make this is it ok for kids what can i replace the wine with
57. Stefan Mon 13 Aug 2007 15:07
A really great recipe! I have tried a lot of risottos in my life, but this was the best of all! Thanks for recipe Jamie!
58. mary Fri 03 Aug 2007 00:14
yup - this definately worked for us. Added spinach and mushrooms and a handfull of herbs from the garden and voila! one fab and fairly easy tea
59. helen Tue 24 Jul 2007 13:34
Can i make this the day before?
60. Jen Sun 08 Jul 2007 06:09
Great recipe. I love risotto because I can toss in all sorts of things from my weekly CSA farm share. Spinach and broccoli rabe one week, peas and fresh mint the next. Thanks Jamie!
61. Antonio Thu 05 Jul 2007 17:52
Yes ... celery ... why i did not think of it myself ?
62. JennyR Thu 21 Jun 2007 19:06
Serve this with pesto and roasted cherry tomatoes, simply fantastic!
63. pam Cornwell Fri 15 Jun 2007 17:36
This is the best risotto recipe it comes out perfectly each time. I will not use another now thank you
love Pam
love Pam