THE RISOTTO
Start by chopping everything first.
Once you start, you will need all the ingredients to hand, as you will need to stir the
risotto continuously. Also, do not wash the rice.
Sweat down the Mushrooms in
a large pan with some olive oil. When they are cooked, take them out and
keep on one side.
In the same pan gently fry the onion
and garlic. Add more olive oil if needed . We need them to be
soft, and translucent, not brown. Also add the Chilli. This is not a
spicy dish, we need very gentle background heat.
In a separate pan, bring the Vegetable
stock to simmering point. If you haven't already made some, the recipe is at the
end of this page.
Now add the rice to
the onions and stir so the grains are well coated with the oil, which should take a couple
of minutes only. Add the white wine and stir until absorbed.
You can now start adding the hot stock
one ladle at a time, waiting until each ladle full has been absorbed before adding the
next. Stir continuously. It is important that the stock is hot, otherwise the rice will
stop cooking when you add it.
After about 15 minutes the rice should
be cooked and the risotto should have a soft, creamy consistency. Season to taste and add
the cooked mushrooms.
Add the butter and parmesan
and stir vigorously to incorporate. The risotto should then look creamy and shiny. Serve
with more parmesan to sprinkle over the top.
VEGETABLE STOCK |
