RISOTTO z use hot stock
STEPS TO SUCCESS A perfect risotto is a skill to be mastered. Too stodgy or running o the plate? Follow these steps to creamy, al dente perfection.
z it’s all about the rice
Use decent risotto rice – aborio or carnaroli are both widely available, characterised by grains that are small and fat with a pearl-like colour. The better the quality, the better the balance of starch you’ll have to give your risotto a creamy texture.
z have a good base
Make sure the base of your risotto is perfect before you go any further. Chop your onion as inely as possible, then sweat it in a good quality light, olive oil and a pinch of salt over a very low heat for 15 20 mins, or until softened and translucent. A crunchy, half-raw onion will spoil the risotto.
z fry the rice
Add the rice to the base and fry for 2 3 mins to crack the grains and help it absorb the stock – this is key.
Never use cold stock – it interrupts the cooking process.
z don’t add all the stock at once
Add a ladleful at a time (to come 1cm above the rice) and keep stirring until it is absorbed before adding more. You want the stock to be bubbling as you stir it in.
z never stop stirring
Stirring the risotto agitates it and releases the starch from the rice. Keep it on a medium heat and use a long wooden spoon. Leave the risotto too long and it may stick and burn on the bottom of the pan.
z check for bite
When the risotto is done it should still have a little al dente bite to it, but it shouldn’t be chalky.
z do the plate test
At the end of cooking, if the risotto seems too thick, add a little more stock. You should be able to ladle it onto a plate, gently shake it and see it slowly pool into a thick layer.
z simple lavours
A good risotto doesn’t need too many ingredients – just a pinch of sa ron, handful of parmesan or porcini would be delicious.
z use your leftovers
Risotto doesn’t reheat well, but it does make fantastic arancini. Originating from Sicily, these are small balls of risotto deep-fried in breadcrumbs until golden brown.