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Famous across the western Mediterranean, risotto is one of those dishes that is easy to cook up, but offers the opportunity for endless varieties. With our simple to follow recipe, you will be able to impress your friends and family. From this simple base, you can add your own twist.
SERVES 6
Preparation 10 minutes
Cooking 25 minutes
 4 tablespoons unsalted butter
1 medium-sized, sweet, mild onion, peeled and finely chopped
400g risotto rice
1 glass medium dry white wine
1.5 litres approximately vegetable, vegetable stock.
2-3 tablespoons freshly chopped parsley
400g canned, chunky chopped tomatoes or fresh tomatoes,
peeled and seeded
sea salt and freshly ground black pepper
fresh herbs of your choice, washed and chopped very finely
75g Parmesan cheese.
Fry the finely chopped onion gently for about 8 minutes in half the butter. Add
the rice and dry out the grains carefully, stirring for about 6 minutes.
Add the wine and stir again. Boil off the fumes from the wine for about 2
minutes, then add one ladle full of stock and stir. Continue to add stock,
wait for the rice to absorb the liquid and then add more stock. Stir
continuously while you cook the risotto, which must remain just wet enough
to ripple while it cooks. It will take about 20 minutes for the rice to
cook through.
When the rice is half cooked, stir in the tomatoes and the parsley. When
the risotto is creamy, but the grains are firm in the centre, remove from
the heat. Stir in the Parmesan and the rest of the butter, then cover. Allow
the risotto to rest for about 2 minutes. Take off the lid, stir again and
finally transfer to a warmed platter and serve sprinkled with a handful of
finely chopped fresh herbs of your choice. Offer more Parmesan separately.
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