Everyone needs a simple risotto recipe under their belt to serve with anything from stews to cooked meats. This is it.
The saffron gives the risotto a beautiful yellow hue. This classic risotto is cooked the ‘proper’ way, by standing and stirring hot stock into it gradually as the rice cooks. It results in the creamiest risotto. Perfect with slow cooked meat, such as Osso Bucco, or let it cool and use it as a base for Arancini.
You must use the correct rice to make risotto, short and medium in grain, it has the capacity to hold maximum moisture resulting in a creamy texture. Arborio is the most classic, and Carnaroli is deemed to produce the most rich and velvety risotto. Vialone Nano is another less well-known, but excellent, choice. If you’re buying from the supermarket, rice is often simply labelled ‘Risotto Rice’.
Another important aspect to cooking risotto is stirring in the butter and Parmesan cheese at the end. This is known as ‘mantecatura’ and is the key to a creamy, velvety texture.
Ingredients
Method
- Place the chicken stock and saffron into a medium saucepan and bring to the boil. Reduce heat to a low simmer.
- Splash a little olive oil into a heavy based pan and cook the onion over medium heat until soft. Add the garlic and cook for another minute, careful not to brown the onions or burn the garlic.
- Add the rice and stir to coat in the oil. Then add the wine and allow to cook, stirring, until all the wine is evaporated.
- Reduce heat to medium-low and add a ladleful of stock. Stir and allow stock to be absorbed before you add the next ladleful. Keep adding stock and stirring a ladleful at a time.
- When rice is just tender (20–25 minutes cooking time), and almost all the liquid has been absorbed (you may not need all the liquid), remove from the heat and vigorously stir in the parmesan and butter. Season with a pinch of salt and fold through.
Photo – Jonathan VDK
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