Wednesday, November 24, 2010

Gourmet Wednesday

Basic risotto

Serves 4
Cooking Time Prep time 15 mins, cook 40 mins

30 ml olive oil
60 gm butter, coarsely chopped
1 onion, finely chopped
4 garlic cloves, finely chopped
250 gm vialone nano rice
100 ml dry white wine
750 ml (3 cups) simmering chicken stock
40 gm finely grated parmesan

1 Heat oil and half the butter in a wide casserole over medium heat. Add onion and garlic and stir occasionally until very soft (8-10 minutes).
2 Add rice, stirring to coat, and cook until just toasted (1 minute).
3 Add wine and stir occasionally until almost evaporated (2-3 minutes).
4 Add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding more. Cook until rice is al dente (20-25 minutes), remove from heat, stand 1 minute.
5 Beat in parmesan and remaining butter until combined and creamy. Season to taste and serve immediately.

This really goes with anything, but I had mine recently with lightly roasted cherry tomatoes, and a rocket, pear, red onion and peccorino salad on top!


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