risotto

a basic risotto recipe

servings
6

method

Stage 1: Heat the stock. In a separate pan, heat the olive oil and butter, add the onion, garlic and celery, and fry very slowly for about 15 minutes without coloring. 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 flavors 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? Continue 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.

Recipe from jamie's kitchen
Buy from Amazon.

ingredients

• approx• 2 pints stock (chicken, fish or vegetable as appropriate)

• 2 tablespoons olive oil

• 1 pat of butter

• 1 large onion, finely chopped

• 2 cloves of garlic, finely chopped

• ½ head of celery, finely chopped

• 14oz risotto rice

• 2 wine glasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine

• sea salt and freshly ground black pepper

• 5 tablespoons butter

• 4oz freshly grated Parmesan cheese

share this page

Pin It

keep up-to-date

daily recipe rss

new recipe rss

tried this recipe or a similar one? share your tips...

1. by Pat on Wed 04 Jan 2012 @ 18:20

What's a 'pat'. My name is pat but i didnt realize i was a unit of measurement also How much wine is 'two wine glasses' considering there are about a million different sizes of wine glasses out there. And finally how much butter is a tablespoon of butter. Are you talking about melted butter ? Can you please stick to measurements we all understand like fluid oz for liquids and grams and ounces for solids. As a beginner I will struggle to replicate your dishes even if I work from proper measurements. I haven't a hope if it's as wildly suggestive as 'wine glass' or a 'tablespoon' to measure a solid such as butter. <br /> <br /> Regards,<br /> Pat<br /> Frustrated novice!!

leave comments

related recipes

cauliflower risotto
This is an absolutely delicious recipe. It’s quite unusual, and the best thing about it is that it makes...
Read more

fennel risotto with ricotta and dried chili (risotto ai finocchi con ricotta e peperoncino)
To me, fennel is a really tasty, classy, and underused vegetable. It works really well with the ricotta...
Read more

videos

Using a food processor

Baked salmon filets with herbs, Jamie's byte-sized recipes

shortcuts

Jamie
• News
• Jamie diary
• Jamie photos
• Jamie biography

Recipes
• Recipes
• Member recipes

Shop
• Jme Shop
• Mobile apps
• Magazine

Books & TV
• Jamie's American roadtrip
• Jamie at Home
• Cook with Jamie
• Jamie's Italy

Foundation
• Jamie's Food Revolution
• Ministry of Food
• School Dinners

Share
• Gardening
• Videos
• Forums
• Blogs
• RSS