Basic Risotto

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 50 ml sunflower oil
• 1 medium onion, chopped
• 400 g arborio rice or 400 g carnaroli rice
• 1 1/3 liters stock or 1 1/3 liters water, simmering, about
• 25 g butter
• 3 tablespoons grated parmesan cheese

Recipe

• 1 heat the oil in a large, heavy bottomed saucepan over medium heat.
• 2 add the onion and sauté until golden, about 5 minutes.
• 3 add the rice and stir for 2 minutes.
• 4 add about 100 ml stock or water and stir until the liquid is absorbed.
• 5 continue adding liquid, 100 ml at a time and stirring constantly, until the rice is tender and has a creamy consistency, about 25 minutes.
• 6 turn off the heat and stir in the butter and cheese.
• 7 leave to rest for 5 minutes before serving.
• 8 variations: mushroom risotto- melt 50 g butter in a medium frying pan over medium heat.
• 9 add 225 g sliced mushrooms and sauté until they brown and the liquid evaporates, about 10 minutes.
• 10 stir into the rice at the end of cooking.
• 11 turn off the heat and stir in the cheese (but no more butter).
• 12 leave to rest for 5 minutes before serving.
• 13 pumpkin risotto- add 250g raw, diced pumpkin and a pinch of chopped fresh basil to the onions when you fry them.
• 14 continue with the recipe as above.
• 15 •zucchini risotto--sauté 225g sliced zucchini in a separate saucepan.
• 16 add to the rice at the end of cooking.