Risotto is such an easy dish. The only laborious part about it is the constant stirring to make sure the grains go creamy and release their starch to thicken the liquid.
You can use almost any ingredients to make the risotto too, depending on what you fancy. Roast tomatoes in the oven with garlic and herbs, or use spring vegetables such as asparagus and pea, or a lemon and pea risotto would be delicious served with a pan fried fillet of fish. The possibilities are endless really!
- 2 tbsp extra virgin olive oil
- 2 onions, finely diced
- 3 garlic cloves, finely diced
- 300g mushrooms, half sliced, half diced
- 300g risotto rice
- 200ml white wine (optional)
- 10g stock powder
- 60g parmesan, finely grated
- Sweat the onion and 1 tbsp oil together in a large pan till soft and translucent. Add the garlic and cook for a further 2 minutes.
- Add the diced mushrooms and cook till soft.
- Add the risotto rice, stir and cook for 1 minute before adding in the wine and stock powder. Stir continuously, adding boiling water as the liquid is absorbed. This will take around 25 minutes to cook.
- When the rice is close to being cooked through, heat a separate pan with 1 tbsp olive oil and fry the sliced mushrooms.
- Turn the heat off the risotto, stir in the parmesan cheese and serve with the fried mushrooms on top.
If you’re feeling a little fancy, why not treat yourself with a drizzle of truffle oil just before you serve?