risotto with parmesan (plus two variations)
The basic white risotto. Different cookbooks give wildly different ratios for stock(ml):rice(g). Just looking at four on my shelves for example: 2.6:1, 3.3:1, 4.2:1 and 6.25:1. So have a litre of stock simmering away for every 200g of rice (or 5:1) and use as much as you need.
As to the variety of rice, arborio is better for a traditional, thicker risotto. Carnaroli or vialone nano are more suited to achieving the looser, 'all'onda' wave effect. Which is what I prefer.
For a truly fabulous risotto you should really be using home-made chicken stock.
serves two
chicken stock (keep 1 litre barely simmering and use as required)
25g butter
1 small onion, finely chopped
200g carnaroli rice
60ml dry white wine
40g chilled butter, diced
50g parmesan
Melt the butter and sauté the onion gently, without browning. Add the rice and stir to coat and heat through, but, again, without browning. Throw in the wine and sizzle. Stir until this has evaporated. Now add a ladleful of stock, stirring all the while. When this is nearly all absorbed add another ladleful. And so on. After about 20 minutes, taste to see if the rice is cooked - it should still have a little 'bite'. Check for seasoning, but remember you're going to be adding parmesan.
Finally, the 'mantecatura' -the vigorous beating in of the butter and parmesan. It is this which should ensure a homogeneous creaminess to your risotto.
Variations:
Spinach. Stir in 150g of chopped baby spinach half way through the cooking, and a squeeze of lemon at the end.
Courgette. Saute 1-2 coarsely grated courgettes in a little oil. Add to the pan after the onions are softened, before the rice. Add some torn basil leaves to the risotto just before serving.
As to the variety of rice, arborio is better for a traditional, thicker risotto. Carnaroli or vialone nano are more suited to achieving the looser, 'all'onda' wave effect. Which is what I prefer.
For a truly fabulous risotto you should really be using home-made chicken stock.
serves two
chicken stock (keep 1 litre barely simmering and use as required)
25g butter
1 small onion, finely chopped
200g carnaroli rice
60ml dry white wine
40g chilled butter, diced
50g parmesan
Melt the butter and sauté the onion gently, without browning. Add the rice and stir to coat and heat through, but, again, without browning. Throw in the wine and sizzle. Stir until this has evaporated. Now add a ladleful of stock, stirring all the while. When this is nearly all absorbed add another ladleful. And so on. After about 20 minutes, taste to see if the rice is cooked - it should still have a little 'bite'. Check for seasoning, but remember you're going to be adding parmesan.
Finally, the 'mantecatura' -the vigorous beating in of the butter and parmesan. It is this which should ensure a homogeneous creaminess to your risotto.
Variations:
Spinach. Stir in 150g of chopped baby spinach half way through the cooking, and a squeeze of lemon at the end.
Courgette. Saute 1-2 coarsely grated courgettes in a little oil. Add to the pan after the onions are softened, before the rice. Add some torn basil leaves to the risotto just before serving.
