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How to rustle up a basic risotto

How to rustle up a basic risotto


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Knowing how to make a risotto means you’re only ever thirty minutes away from a truly comforting supper.

Risotto is a staple in many Italian households, and a firm favourite in ours. It can be served in a variety of guises, but I very often keep it simple by using, as I was taught by family, a base of finely-chopped carrots, onions and celery, and a hot, homemade chicken stock.

There are a few secrets to making a good risotto. First, choosing the best rice – the two types that are most often seen outside of Italy are Arborio and Carnaroli grains.

Next, remember to have all your ingredients readily prepared before you start cooking; vegetables chopped, a good olive oil, hot stock simmering in a separate pan. Preparing risotto correctly takes your attention as you will need to stir the pan every now and again, adding in the stock little-by-little so that the rice releases its natural starchiness, softening as it simmers. A perfect risotto should be quite loose in texture; cook it too long and you might end up with a risotto that is too sticky. See it as a ritual and pay attention to that ‘just perfect’ texture and consistency – your patience will be well rewarded.

The stock makes a difference – if you are wanting to make a fish risotto, perhaps using poached haddock flakes or a few prawns, for example, you could use fish stock for added flavour. Any vegetables that you want to add to a risotto, such as peas or asparagus, can be pre-blanched and stirred through right at the end.

As autumn approaches, look out for some wild mushrooms at the market and try this griddled mushroom risotto. Or, as I did this week, try roasting some vegetables separately and simply tumble them over your finished risotto with an extra lug of olive oil and a grating of fresh Parmesan.

If you are making a white risotto (risotto bianco) you can leave out the carrots in your base and add a little garlic once the onions and celery have softened.

A basic risotto recipe

Ingredients

  • 1.25 litres of fresh, hot stock
  • 250ml white wine (optional)
  • Extra virgin olive oil
  • 1 medium, sweet onion, peeled
  • 1 stick celery
  • 2 carrots, peeled
  • 400g Arborio or Carnaroli risotto rice
  • A knob of unsalted butter
  • 50g freshly grated Parmesan cheese
  • Sea salt and fresh black pepper

Method

  1. In a medium sized pan, bring your fresh stock to a gentle boil.
  2. Next, prepare your ‘soffritto’ by finely chopping the onion, celery and carrots. Add a good drizzle of olive oil into a pan (I use a 24cm, heavy-based casserole pan) and tip in the onions, celery and carrots. Cook on a gentle heat for around ten minutes, until the vegetables have softened, whilst avoiding anything sticking or burning in the pan.

  3. Next, stir in the rice, making sure the grains are coated with the oil in the pan, add the wine (if using) until it bubbles and evaporates, followed by a ladleful of simmering stock. It will bubble and evaporate quite quickly, so add a ladleful more and stir. You are looking for each ladleful of stock to be absorbed before adding the next. Don’t be tempted to stir the rice too much; you want the grains to cook but not break up.
  4. The rice should take around fifteen minutes to cook, with regular additions of stock and a little stir. The grains should still have a little bite to them and the dish itself will have become naturally creamy.
  5. Towards the end, add a little sprinkle of salt and a twist of pepper to season, take the pan off the heat, and stir in some butter and the freshly grated Parmesan. If the risotto at this stage looks a little sticky, add any remaining stock and serve as soon as possible.

Once you’ve mastered the basics, why not try one of these wonderful variations from Gennaro:

For more comforting recipes, take a look at the new recipes from Jamie’s latest book Comfort Food.

Words and photos by Ren Behan


How to make the perfect risotto

I 've never really got on with rice. Beneath that innocently bland exterior lurks trouble. It's always boiling over, or boiling dry – or, in the case of risotto, not boiling at all: after half an hour of stirring, and only a pan of crunchy rice to show for it, I have been known to lose my temper with the stuff. What makes my failure all the more galling is that every single recipe swears blind that risotto only takes 20 minutes from start to finish – and unfailingly advertises it as an 'easy, quick midweek supper'. I'm determined to crack its secrets.

To this end, I sign up for a risotto-making masterclass with the executive chef of the Carluccio's group, Eric Chauvet. Before we begin, he explains that we won't be using the arborio rice I'm used to, but another variety, called carnaroli.

Risotto rices - aborio (l) and carnaroli (r). Photograph: Felicity Cloake

He passes round the grains so we can all see the difference between the two: arborio is shorter and fatter – although to be honest, I probably wouldn't be able to pick it out in a line-up – and, according to Eric, was popular in the days when a risotto was something you could stand your fork in. Today, however, the fashion is for a lighter, looser dish, which is where the delicate carnaroli comes in. As someone who, not so long ago, tried to make a risotto with pudding rice, I feel I've already got my money's worth from this evening.

He kicks off with a splash of vegetable oil, which draws a gasp of horror from a woman in the front row. Olive oil, he announces, would be all wrong here – it's too strong. I ask about butter, having spotted it in the official recipe we've been given to take home, but Eric reckons this is better – lighter, he says, like the carnaroli.

There are five key steps to a perfect risotto, we hear, as the chopped onions are softening. Firstly the right rice: carnaroli, or a variety called vialone nano for more robust flavours. Then the tostatura: the toasting of the onions and rice. Neither should be allowed to brown – the onions because this would ruin the flavour of the risotto, and the rice because this would lock in the starch, which is essential for the texture of the finished dish. The grains must be heated through before you add the wine – "it should sizzle as it hits the pan". I suspect that, in my anxiety not to burn the dry rice, I have been guilty of erring on the side of caution here, which is why my risottos always take so long to cook.

Girariso for stirring risotto. Photograph: Felicity Cloake

Next there's the stock, which must be "tasty, tasty, tasty" and kept at a rolling boil. I check my watch. At 7.15 the first ladleful of stock hits the pan. I notice Eric is using an oddly shaped spatula, with a hole in the middle, which he tells me is called a girariso. As he stirs the rice one way, the layer above passes through the hole in the opposite direction, so the implement effectively doubles his stirring power. As stirring helps to release the starch that gives risotto its creamy texture, one of these could be useful.

Eric is of the traditional school when it comes to adding the stock – one ladleful at a time, all the while stirring continuously. I tell him I've seen recipes where the stock is added all at once, and he shakes his head: "I've never been able to do it that way myself." I get the impression such innovations are not looked upon favourably by risotto devotees.

Just after half-past seven, Eric takes the pan off the heat, dumps in a handful of Parmesan, then sets to the rice with some vigour. This, he says, panting slightly, is the mantecatura, the beating in of the cheese and the butter. Apparently, it's quite important – which might explain why my risottos are usually a bit rubbish. He seasons the dish, and scoops some on to plates. It ripples obligingly as Eric explains the desirability of the 'wave effect' – all'onda, which is the fashionably liquid texture for risotto these days. It's rich and intensely savoury thanks to Eric's liberal hand with the salt, although slightly on the al dente side for my taste.

I leave clutching my very own girariso, and fired up with missionary zeal. Eric has made the whole thing seem blissfully simple. First things first – given that arborio is pretty widely available these days, and I've never seen carnaroli before I want to find out how much difference the variety used actually makes. I've selected Giorgio Locatelli's 'classic risotto with grana cheese', from Made in Italy, as my control recipe, on the simple basis he calls it 'the most straightforward risotto of all'. The ingredients list is certainly brief: one finely chopped onion, 400g rice (he uses carnaroli), a glass of white wine, 2.5 litres of chicken stock, and, to finish it off, 75g of cold butter and 100g of grated Parmesan.

Risotto made with carnaroli rice. Photograph: Felicity Cloake

I start with the arborio, remembering to turn the heat up once I've added the rice to the softened onion, and checking for the tell-tale hiss when I pour in the wine. It takes 20 minutes to soften, which must be a personal record – Giorgio sets alarm clocks for new chefs in his kitchen, but even he can only do it in 17. The results aren't too shabby either: the vigorous beating at the end turns it from a wet rice dish into something far more glamorously glossy. In comparison to the carnaroli, which I make next, however, it's dense and sticky – apparently because it has more surface starch. Carnaroli for me from now on then.

Rice sorted, I put a heavy-based pan on to a low heat, and consider the question of fat. Legendary Italian food writer Anna del Conte believes there's only one option when it comes to risotto: "If you don't want butter, eat something else." It seems difficult to see how starting off with oil could make any discernible difference, given the amount of butter that's added at the end, but I give it a go anyway. To me, it tastes the same as the original carnaroli recipe, so in the interests of keeping the ingredient list down, I plump for butter in my next experiment, which I hope is going to save me a lot of tedious stirring in the future.

In his book, The Perfect … food writer Richard Erlich makes a case for a more hands-off approach to risotto – pouring in a good glug of stock, rather than usual cautious ladleful, then leaving it for as long as it takes you to prepare a salad, or grate the cheese, for example, before going over to top it up. It is only towards the end of the cooking process, he says, that you have to pay it a bit more attention.

Richard Ehrlich's 'no stir' risotto. Photograph: Felicity Cloake

This would be liberating, except for the fact that I've already grated my cheese, in accordance with the suggestion that the real secret of a good risotto is having everything ready before you begin. So I just stand there and watch it, with the girariso held firmly behind my back. Although I'm sneaking in a good few pokes every time I add the stock, I notice that the liquid isn't as pearly in colour as it has been for the other three, which suggests there isn't much in the way of starch coming out. Even given an extra good beating with my trusty new friend, the results aren't quite as creamy as the others, and although I've been careful to try and get it to the same stage of al dente, the rice seems firmer somehow.

Bearing this in mind, I've don't hold out much hope for my final recipe, which throws caution to the wind, and dispenses with the stirring completely. On the other hand, Simon Hopkinson claims it's the second-best risotto he's ever eaten. The chef responsible, he explains, one Toni Vianello, insisted the mantecare was the important bit when it came to risotto making: 'it guaranteed an immaculate, homogenous mass of rice, broth, cheese (if appropriate) and butter. Skipping it, [Toni] said, was the reason why many risotti miserably fail, with the rice falling out of suspension and ending up surrounded by a pool of seeping broth.'

Risotto made by adding all the stock at once. Photograph: Felicity Cloake

Toni's risotto follows the same well-worn path as Locatelli's, up until the point where the stock is added when, with a fine disregard for convention, he instructs me to pour it all in at once, bring it to a simmer, then cover the pot and pop it in a moderate oven for 15 minutes. When I uncover it to check the rice is cooked, I'm not sure what to expect – it looks worryingly dry. I pop in the butter and cheese, leave it for a couple of minutes, then commence 'beating everything together like merry hell'. The results are surprising – glossy and unctuous, and studded with plump, distinct grains of carnaroli. It's delicious … but I'm not sure it's a real risotto. For a start, it's too easy. Also, the texture of the rice seems wrong here – it's got a touch of the pilaff. I'd probably make it again if I had something in the oven anyway, but otherwise it smacks a bit of cheating.

I'm feeling pretty smug: five risotti down, and not a disaster among them. Not only have I learned how to get it within a whisker of the advertised cooking time (by turning the heat up), but I've also discovered a new type of rice, and the absolute importance of the mantecara. Now, if I could just master the plain boiled stuff …


Adding Aromatics

The stock is your first base of flavor. Heat it up in a saucepan, as a warm stock will cook into the risotto more quickly and evenly. While that&aposs heating up, sauté onions or shallots in a heavy bottomed pan. After those aromatics have softened, add the rice and "toast" it in the pan. You&aposll know it&aposs ready when the rice turns translucent at the edges. If the recipe calls for any wine, add it now to continue building the flavor. The slight acidity of a Sauvignon Blanc blends wonderfully in a risotto.


The Only Risotto Recipe You'll Ever Need

Making risotto is living the dream. You know the one—you're stirring a pot like an Italian grandma, lifting a wooden spoon to your lips now and then, carrying steaming bowls of pasta to a table full of friends. and then you wake up and realize you don't have time for anything remotely like that.

Except you do have time—if you're making risotto. Even though its creamy lusciousness tastes like the product of an all-day cooking session, all you actually need for risotto is 20 minutes of gentle simmering and the occasional stir.

Even better, that pot of creamy rice is super-customizable. Kids (and some adults) will be perfectly content with nothing more than Parmesan cheese stirred in shrimp and asparagus is great, too. Or make your meal extra hearty with sausage, broccoli rabe, and a healthy dollop of mascarpone cheese.

Fold in your favorite roasted veg (we love it with roasted butternut squash and Brussels sprouts, or mushrooms and beets). Or use it as a pedestal for freshly seared scallops or lump crabmeat. Other add-ins can come from leftovers or can be quickly cooked before the rice stirring starts. (If you’re a particularly talented multitasking cook, you can prepare the additions while stirring the rice. But be warned: It may be stressful.)

The hardest part about risotto is making sure everyone’s ready to eat when it’s done—its signature silky texture turns gummy as it cools. Of course, finding people to eat a bowl of risotto is rarely a problem. A few tips for perfect bowls:

Heavy pots—especially enameled Dutch ovens—hold heat well. (And sometimes a little too well—if your liquid goes from steady boil to crazy bubbling, turn the heat down.)

Have all of your ingredients and add-ins within arm’s reach before you start cooking. You don’t need to stir continuously, but frequently enough that you can’t walk away.

Rice soaks up liquid like a sponge, so make sure you use enough to make a luscious risotto. If your risotto looks a little stiff, just stir in a bit more heated broth and give it a good stir.

Make sure whatever you’re throwing in at the end is hot, warm, or at least room temperature. That way, you won't have to overcook the risotto to warm up the additional ingredients you've added.


About The Author

Maxine Clark is a leading food writer and a gifted cooking teacher. She has taught in well-known cooking schools, such as Leith's in London, and has taught at Alistair Little's Tasting Places in Sicily and Tuscany. While in Italy, she has collected recipes that best display its strong and sunny flavours, and teaches them to students from all over the world. Her work regularly appears in magazines and newspapers such as 'BBC Good Food' and 'Food and Travel'. Her other books for Ryland Peters & Small include 'Tarts: Sweet and Savoury', 'Al Forno' and 'Dolcissimo'.


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Add the fennel and fry for about 4 minutes, or until softened. Summer tagliatelle jamie oliver pasta risotto recipes. Discussion of the problem paper. Creamy prawn stuffed salmon jamie oliver recipes. Oké, je staat wel een half uur ervoor in.

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Best salmon recipes jamie oliver recipes asian food.

It is important to add the stock when it is hot.

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The addition of fragrant mint and lemon zest make this vegetarian dish the perfect way to enjoy fresh spring flavours.

Lobster risotto recipe jamie oliver / spinach health benefits of jamie oliver vegepedia.

Seasoned with cajun spices and dressed with fresh veg and slices of ripe avocado, these tacos are an excellent dinner option that takes just 20.

Burrata with cherry tomatoes cheese recipes jamie magazine.

A swedish speciality of prawns on toast.

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This recipe is not low fodmap.

Salmon risotto is always a winner, and this one uses fish and sweet peas from the freezer!

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"I started with Babish's recipe and tried others. Eventually Marcella Hazan taught me that there are a thousand variations of tomato sauce, and now I can just wing it with whatever ingredients I have based on how I want the flavor profile to taste." —u/noahpocalypse

"Simple tomato sauce. It's easy for anyone to make, impossible to 'master,' and it allows for endless variations." —u/Ignorhymus


Ingredients

  • 2 tbsp olive oil
  • 1 white onion (finely chopped)
  • 1 red onion (finely chopped)
  • 5 cloves garlic (minced)
  • 1 tbsp dairy free butter
  • 1 cup arborio / risotto rice
  • 1 cup white wine
  • juice of 2 lemons
  • 4 cups vegetable stock
  • 20 asparagus stalks (chopped into discs)
  • 2 cups of green beans (chopped)
  • 4 cups garden peas
  • handful mint (finely chopped)
  • handful sage (finely chopped)
  • handful parsley (finely chopped)
  • 20 asparagus spears (lightly roasted)
  • handful roasted hazelnuts
  • Salt to taste (2 tsps should be ok)

Risotto: Delicious Recipes for Italy's Classic Rice Dish

Different regions of Italy have their own classic rice dishes, from the soupy Rice and Peas of the Veneto to the Hunter’s-style Rabbit Risotto of Umbria and Tuscany, but what they all have in common is the careful cooking of the rice to perfection.

Maxine presents a huge variety of risotto dishes, from those packed full of warming cheese and butter, to recipes using fish and shellfish. She also invites you to enjoy some meaty options, which include an easy-to-rustle-up Ham and Leek Risotto that the whole family can enjoy and an Pheasant and Red Wine Risotto that will not fail to impress guests. There are even a few ideas for using up leftover risotto, such as Arancini or Rice Croquettes with Tomato Sauce.

With useful recipes for various stocks, easy-to-follow instructions for making a basic risotto and a guide to the different kinds of authentic rice available, this is a complete guide to risotto for all lovers of the classic Italian dish.

Maxine Clark is a food writer and cooking teacher. She has taught in schools including Leith’s in London and chef Alistair Little’s Tasting Places in Sicily and Tuscany. Her work regularly appears in magazines and newspapers such as BBC Good Food and Food and Travel. Maxine lives in Perthshire, Scotland.


Tips to Make Tomato-Basil Risotto

  1. If you’ve never made risotto before, trust me when I tell you it couldn’t be easier. Really, all you have to do is stir.
  2. As I advise in almost all my rice-based recipes – rice quality DOES matter. Risotto is made with a short grain rice called arborio rice, and I prefer Lundberg Farms or Rice Select brands.
  3. Arborio rice is high in starch and stirring the risotto constantly during the cooking process causes the starch to be slowly released resulting in a creamy final dish. That said, this is a dish you’ll need to stick by the stove for. Pour yourself a glass of vino and enjoy the process.
  4. Since there’s so few ingredients in this dish, I recommend using chicken STOCK vs broth for maximum flavor, and super ripe and juicy tomatoes. That said, if the vine-ripened tomatoes aren’t great in your area yet, select whatever tomato variety is the most ripe.
  5. If you’d like to keep this recipe vegetarian, you may swap vegetable stock for the chicken stock.

Eek! I’ll can it so you can get to cooking – can’t wait for you to try this elegant and lovely risotto recipe!!


Risotto : Delicious Recipes for Italy's Classic Rice Dish (Hardcover)

Different regions of Italy have their own classic rice dishes, from the soupy Rice and Peas of the Veneto to the Hunter's-style Rabbit Risotto of Umbria and Tuscany, but what they all have in common is the careful cooking of the rice to perfection. Maxine presents a huge variety of risotto dishes, from vegetarian bowls and meals packed full of warming cheese and butter, to recipes using fish and shellfish. She also invites you to enjoy some meaty options, which include an easy-to-rustle-up Ham and Leek Risotto that the whole family can enjoy and an Pheasant and Red Wine Risotto that will impress your guests. There are even a few ideas for using up leftover risotto, such as Arancini or Rice Croquettes with Tomato Sauce.

With useful recipes for various stocks, easy-to-follow instructions for making a basic risotto and a guide to the different kinds of rice available, this is a complete guide to risotto for all lovers of the classic Italian dish.• Author: Maxine Clark • ISBN:9781788790352 • Format:Hardcover • Publication Date:2018-09-11


Watch the video: Learn English: Daily Easy English 0903: to rustle up something (December 2022).