Risotto Alla Parmigiana
Try to use a really good stock for the best risotto.
**NOTE There are so many variations of risotto. To make Risotto al Funghi, you could add in some wonderful dried mushrooms, maybe just about 10g (cepes, porcini, boletus),that you have covered in hot water to soften,(save the soaking water, and use it in place of some of the stock),add about 10 minutes before the end of cooking.
**Or you could add some cooked asparagus spears and mange tout. Or you could even replace the white wine with red wine for a wonderfully robust winter risotto
- 1 ½ litre (2 1/ 2 pints) light chicken stock
- 25g (1oz) butter
- 3 tbsp olive oil
- 1 onion, finely chopped
- 500g (17oz) risotto rice, like Arborio, Roma Carnaroli
- 1 glass of white wine-optional
- 75g (3oz) Parmesan, freshly grated
- Sea salt and pepper
- Put the stock into a saucepan and bring to the boil, keep it at a simmer.
- Meanwhile melt the butter in a saucepan with the oil, add the onion and some salt and sweat it gently until soft.
- Add the rice and stir around for a minute. Then if you are using the white wine (which I do if I have some handy)add it in at this stage, and let it bubble up and evaporate which will take a few minutes on a heat.
- Then add a ladelful (about 150ml/1/ 4 pint)of the simmering stock, stir continuously and as soon as the liquid is absorbed, add another ladelful.
- Continue to cook, stirring continuously over a medium heat, and repeat the process with the stock until the rice is cooked, and is loose and creamy in consistency.
- It should take about 25 min to cook.
- When you are happy with the texture,(you might need to add more stock)stir in the grated parmesan cheese, and check for seasoning