Mastering the risotto can be difficult, but with Ed’s surefire tips, your next risotto will resemble the creamy Italian rice dish it’s supposed to be.
Whilst chopping vegetables to go in it, no ingredients will go to waste, with the trimmings going into a stock to make the rice even tastier. There may be a few steps involved but practice makes perfect!
Ingredients
Method
Peel and finely dice onion, carrot and garlic, trim and finely dice celery, reserving all trimmings. Put trimmings in a saucepan with thyme, stock and peppercorns, cook on medium heat and bring to a simmer. Simmer for 15 minutes, then strain. You should have 800ml of stock. If not, top up with water. Return stock to low heat to keep warm.
Heat half of the oil in a large, wide saucepan on medium heat. Add diced vegetables and fennel seeds, cook, stirring, for 10 minutes or until softened. Remove from pan, set aside.
Heat remaining oil in same pan on medium heat, then add rice. Cook for 1 minute, stirring frequently, until rice is translucent. Return vegetables to pan, then pour in wine, simmering until absorbed. Shake pan to loosen.
Add one large ladle of warm stock to pan, shake, then cook until stock is absorbed. Repeat with remaining stock, shaking regularly, until only one ladle of stock remains. Set stock aside.
Remove from heat. Season. Add butter, beat well. Add remaining stock and parmesan, then beat again. Spoon risotto into bowls and top with parsley, extra parmesan and oil. Serve.
You might also like:
34 vegetarian recipes everyone will love
23 show-stopping salad recipes
You might also like to make this creamy pumpkin, almond and three cheese pasta
Related stories
Native ad body.
Native ad body.
Native ad body.
