Learn to cook risotto with the authentic method, elevating it from ‘quick-and-easy’ meal to undisputed dinner party highlight. It’s all about the stirring.
This particularly recipe makes a wonderfully rich and creamy risotto, but this technique applies across the board.
40g unsalted butter
1tbl olive oil
1 small onion, finely chopped
1 garlic clove, finely sliced
200g Arborio rice
75ml dry white wine
875ml stock or water
Salt and pepper
Zest of 1 lemon
- Heat the butter and oil in a pan.
- Add the chopped onion and sweat until translucent.
- Then the garlic. Fry for one minute
- Add the rice and heat until you can’t touch the grains.
- Pour in the wine and let it be absorbed.
- Start adding your stock (we use water here since the strong cheese will add plenty of flavour on its own). Add ladle by ladle, waiting for it to be absorbed before each addition.
- Keep the pan hot and stir constantly to keep the starch moving.
- Season little and often to maintain control over the flavour. Keep tasting.
- When the rice has only a slight crunch left, add the sliced tallegio and melt into the risotto.
- Cook until al dente, adding more water if necessary.
- Season one last time, adding parmesan and crème fraiche to taste.
- Add the spinach and just wilt into the hot rice.
- Zest the lemon and chives in and serve.