Main
Risotto
MainOrigin: Italy
Creamy Italian rice cooked slowly with onion, stock-style liquid and cheese.
Prep
10 min
Cook
30 min
Total time
40 min
Portions
4
Total weight
1500 g
Per portion
375 g
Ingredients
Method
Prep liquid and onion
- Warm the water with a little salt until simmering; keep hot.
- Finely chop the onion.
Toast the rice
- In a wide pan, melt half the butter with the oil over medium heat.
- Soften the onion 5 minutes.
- Add the rice; stir 1–2 minutes until the grains look translucent at the edges.
Add liquid ladle by ladle
- Add a ladle of hot liquid; stir until almost absorbed.
- Continue adding ladle by ladle, stirring often, for 16–20 minutes until the rice is al dente and the sauce is creamy.
Finish
- Off the heat, beat in the remaining butter and grated cheese.
- Season with salt and pepper.
- Rest 1 minute, then serve.
Serving
Serve immediately, loose and flowing — risotto waits for no one. Finish with extra cheese.
Storage
Best fresh. Leftovers refrigerate 1 day; reheat with stock or water, stirring (texture will be softer).