(Serves 4 as a main, or 6 as an entree)
1 cup of arborio rice
3 cups chicken stock
Water, as needed
½ white onion, diced – I like to use frozen diced onion as there is no watery eyes & it’s wicked easy.
½ tsp minced garlic
½ cup grated Parmesan (the best kind you can get)
1 large or 2 small bay leave/s
1 Glass of white wine
1. Heat a large pot over a high heat with a splash of olive oil. Add the onion & cook for 2 minutes or until soft without turning brown. Add the garlic and cook for a further 30 seconds.
2. Add the Arborio rice and stir until the grains are coated and glossy. Add the glass of wine and bay leaves, stirring constantly, until the wine is absorbed.
3. Begin adding the stock in 1 cup at a time, stirring until the liquid is absorbed. If you run out of stock, finish with water (otherwise I find it gets too salty). The risotto is ready when the grains are well cooked. Some people like their risotto more al dente, but I like mine relatively soft.
4. Remove the bay leaves and stir through Parmesan. Garnish with extra Parmesan. Serve immediately.
This is the way my Uruguayan grandmother taught me to make risotto but you can make it any way you like! For instance, create a more complex flavour by:
- Frying some bacon & mushrooms, then adding them when you add the wine & bay leaves.
- Once served, top it with some pieces of cooked zucchini or asparagus.
- Adding your favourite herb/flavouring like thyme or lemon zest.
- Mix up the alcohol. Try adding champagne or a sweeter/dryer wine instead to alter the flavour.
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