Baking with Mrs Bouw: Basic Risotto!

Tuesday, June 30, 2015

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 wanted needed it! It has been a while since I have either made it myself or ordered it in a restaurant as many of you might agree, risotto is one of those dishes that is usually amazing or really disappointing... I don't find there is an in-between. If I do order it when I am dining out, I will only ever order it as an entree as I find most risottos can be quite over powering and a little 'too much' if you know what I mean. That's why I love this recipe... it is a basic but delicious dish that isn't overcomplicated with too many rich ingredients and one for the whole family to enjoy. Having said that, it is also the perfect risotto recipe to act as a base if you do want to build on it by adding extra ingredient such as roasted pumpkin, mushrooms, chicken, seafood etc. So, for those of you who have always been a little hesitant to attempt making a risotto (there is a bit of a stigma attached that it is difficult to make a good one), please do give this one a go as it really isn't difficult at all! It does however require a little love and attention so make sure you have the half hour to dedicate to the process without interrruptions... I simply propped up the iPad whist I was stirring and ladeling caught up on some trashy TV ;)

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
Sea salt
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.

- Enjoy!


  1. I love a good risotto and find it quite therapeutic to cook (all the stirring). I've never really had a drama getting the consistency right but never made it often due to the time it can take. Since having a thermomix, its a regular on our menu plan as the tmx does everything from chop the onion/garlic, sautee then stir and cook ... unbelievably easy.
    In other topics, I hope you're feeling well with B3 on the way x

    1. Thank-you lovely, BB3 coking along nicely :) I knew there would be quite a few of you who now make it with ease using their thermie ;) xxx


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Son xo


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