How to make an authentic risotto
Risotto is a seemingly simple dish to make, but it can be quite a challenge. A true risotto should not be over-complicated. The classic Risotto Milanese only has two additional ingredients, which are saffron and parmesan cheese. Purists would say that you should not mix fish and cheese, but otherwise there are many variations on the basic dish.
One consideration is the type of rice that you choose. There are two kinds of risotto rice available, carnaroli and arborio. The latter is more common, but carnaroli is recommended for a creamier result. Arborio produces a dense and sticky dish. Here, we present a simple Risotto Milanese with two alternatives for completing the dish, depending on time available.
For more risotto ideas, you can find plenty of ideas here: https://www.bbc.com/food/recipes/search.
Ingredients for Risotto Milanese
1 small onion, finely chopped
50gms butter or 1 tablespoon rapeseed oil and 25g butter
1.25l vegetable or chicken stock (not a cube)
200gms carnaroli rice
50gms unsalted butter, diced
a good pinch of saffron soaked in a little of the hot stock
small glass of white wine
Bring the stock the boil and keep it simmering on the hob.
Fry the chopped onion in the butter or oil until lightly coloured.
Add the rice and fry until it is hot and lightly toasted.
Add the stock, a ladleful at a time, and don’t add any more until the previous ladleful is completely absorbed. Keep stirring all the time.
After 20-30 minutes, the stock should be absorbed. Check that the rice is cooked to your liking. Add the saffron, grated cheese and extra butter and stir hard to give an overall creamy finish. Season to taste with salt and freshly ground black pepper.
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For a simpler version of this dish try:
Instead of ladling the stock in a ladleful at a time, choose an ovenproof dish, but no lid. You can then add all the stock at once and bake at 150 degrees for about 40 minutes until the rice is cooked.