This morning when I did a quick grocery run to pick up some fresh produce, I had a real hankering to make risotto... pregnancy craving or not, all I know is that I
Mrs Bouw's Basic Risotto
1.2 litres chicken (or vegetable) stock
2 tbs olive oil
60 grams butter
2 cloves garlic, finely chopped
4 spring onions, finely chopped
2 large sticks of celery, finely chopped
2 cups Aborio rice
1/2 cup white wine
3/4 cup parmesan cheese, freshly grated
Extra chopped spring onions to garnish
- Heat the stock in a small saucepan.
- In a separate pan (I use a large, deep fry pan), heat the olive oil and half the butter (30g)
- Add the garlic, onions and celery and fry on a very low heat for 10 minutes ensuring the ingredients don't brown.
- Once the vegetables have softened, add the rice and turn up the heat.
- Keep stirring as the rice begins to fry lightly. After a minute or so the rice will begin to look translucent, this is when you should add your wine.
- Once the wine has been absorbed into the rice, add some salt and start ladling in the hot stock (I use my 1 cup measuring scoop).
- Turn down the heat to a simmer and keep adding the stock, a ladelful at a time, stirring slowly but continuously ensuring each ladelful is absorbed before adding the next.
- Stir and ladle until the rice is al dente (soft but still with a bite), this should take 15-20 minutes.
- Remove from the heat and add the remaining butter (30g) and parmesan stirring into the rice until both are melted.
- Spoon the risotto into dishes, season with a little bit of cracked salt (and pepper if you please) and garnish with a sprinkle of chopped spring onions and pinch of freshly grated parmesan.