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Basic Risotto Recipe

A Delicious Creamy Risotto Recipe That is Really Quick and Easy

The Basic Italian Risotto Recipe

You don't have to look too far on the Italian Mediterranean for a mouth watering risotto recipe. Actually, contrary to popular opinion, they are not difficult to make at all.
Start with our tasty, quick and easy basic recipe, afterwards there are many variations you can try, by adding different ingredients.
Great for vegetarians.
We will be adding more similar delicious risotto's soon, so keep an eye out for them.
Why not include this in your own Mediterranean diet it's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

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Risotto Recipe Ingredients for Two People

2-3 tablespoons extra virgin olive oil
1 medium onion finely chopped
2 sticks celery finely sliced
2 cloves garlic, bashed
3 or 4 button mushrooms thinly sliced (optional)
7oz/200g round grain rice
Salt and ground black pepper
700 ml strong vegetable stock (in a pan over a gentle heat so that it stays hot)
1 glass dry white wine or vermouth (add this to the stock and keep hot but do not boil)
A handfull of chopped parsley
2oz/50g grated parmesan
1oz/25g butter, softened

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Risotto Recipe Method

OK - fry the onion and celery in the olive oil in a medium sized heavy based pan (that has a lid) over a medium heat, until they are translucent.
Add the mushrooms, if using, and continue to cook for 2 minutes and then add the garlic turning the heat down so that it cooks gently for 2-3 more minutes.
Add the rice and seasoning and cook for another 2-3 minutes stirring constantly until it goes opaque.
Turn up the heat to medium again.
Right - start adding a little of the stock/wine mixture a small ladle at a time, stirring constantly.
As the rice simmers it will reduce down, then add another ladle of the hot liquid.
Keep doing this, making sure that the risotto is well reduced before adding more liquid, and you will find the rice mixture begins to look creamy (as the rice cooks out) until all of the liquid has been added.
This usually takes about 15-20 minutes
Add the butter , parmesan and parsley and stir till evenly mixed and melted into the rice.
Remove from the heat and put the lid on the pan and allow to rest for 3-4 minutes - this allows all of the flavours to mingle with the rice, and produces a creamier risotto. Check for seasoning.
Serve immediately with extra parmesan if desired and a green dressed salad.
This goes particularily well with our herb crusted fish (where you could use fish stock instead of vegetable)