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
Toast the rice
- Warm the water with a little salt until simmering; keep hot. Finely chop the onion.
- In a wide pan, melt half the butter with the oil over medium heat. Soften the onion 5 minutes. Add rice; stir 1–2 minutes until grains look translucent at the edges.
Add liquid
- Add a ladle of hot liquid; stir until almost absorbed. Continue adding ladle by ladle, stirring often, for 16–20 minutes until rice is al dente and the sauce is creamy.
- Off the heat, beat in 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).