Basic Risotto
BASIC RISOTTO

PREP + COOK TIME 35 MINUTES  SERVES 4

1 litre (4 cups) chicken or vegetable stock

125ml dry white or red wine

60ml (¼ cup) olive oil

100g butter, chopped

1 small brown onion (80g), chopped finely

2 cloves garlic, crushed

300g (1½ cups) carnaroli or arborio rice

40g (½ cup) finely grated parmesan or veggie hard cheese

 

1     Place stock and wine in a medium saucepan; bring to a simmer over medium heat and keep at a simmer.

2     Heat oil and half the butter in a heavy-based medium saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion is soft. Add rice; stir for 2 minutes 
or until well coated in oil. Stir in 250ml (1 cup) of hot stock mixture until liquid is absorbed. Continue adding stock mixture, 250ml (1 cup) at a time, stirring frequently, until liquid is absorbed after each addition. 

3 Stir in remaining butter and the parmesan until melted. Then serve immediately.