Risotto is an all-year favourite, and, once again, back on everyone's menu. Here are some great tips for the perfect risotto.
Using a versatile store-cupboard staple, risotto makes a great stand-by meal, even with the simple addition of a little grated Parmesan.
Don’t be intimidated by this Italian rice dish – it’s as easy as making pasta, and wonderfully adaptable, lending itself to all sorts of flavours, from seafood to vegetables, sundried olives or tomatoes, chicken and a variety of cheeses.
The secret’s in the stock: the better the stock, the better the risotto. Use a good quality stock, home-made or store bought - preferably liquid stock.
Chicken stock is the one that works best but purists insist you match your type of stock to either your meat or vegetables.
To get the correct texture, you must choose the correct rice. Arborio rice (Italian short-grain rice) works the best as it contains the most starch and when you add liquid and stir, the starch is released, giving risotto the classic creaminess that binds the ingredients well, but is never clumpy.
Carnaroli, vialone nano and baldo are also good as they have a high starch content. Never rinse the rice as you'll wash off the starch.
The onion-garlic-butter base – known as the soffritto – should coat each grain of the rice before the liquid is added – this is known as “toasting” the rice, and the process helps the grain to absorb the liquid slowly without becoming soggy.
Use a wide, heavy-bottomed pan that distributes heat evenly. A copper pot always yields the best results, so maybe it's time to invest in a good one.
Keep the stock hot and simmering in a saucepan on the side. It's important to add hot stock, not cold, to the rice during the cooking process – adding cold broth to hot rice results in a hard, uncooked kernel in the centre of the grain.
The amount of stock needed varies, so it's difficult to give exact amounts. Keep adding until the grains are swollen and creamy, starting off with about half a cup at a time and tapering off to prevent too soggy risotto.
White, or even sparkling wine, is better than red as the latter tends to leave a slightly bitter aftertaste – whatever you choose, though, make sure it’s a good-quality wine you’d happily drink.
If using wine or tomatoes in your dish, finish off with a dollop of cold butter to balance the acidity. Otherwise use good quality olive oil to round it off. Also only use the purest Parmesan cheese that you grate yourself (no fillers).
When cooked, the rice should have a 'bite' unless you prefer it a bit moist. Start tasting at around 15 minutes. The risotto should be done in 20 - 25 minutes.
Serve your risotto as soon as it's ready. Top with Parmesan cheese and garnishes such as crispy fried sage or basil leaves
TRY THESE DELICIOUS RISOTTO RECIPES
Cold mushroom risotto
Beetroot risotto with lemon mascarpone
Butternut and goats milk cheese risotto
Salmon trout and fennel risotto
Steamed mushroom cabbage rolls with beetroot risotto