Updated: Apr 10, 2020
Ali Bilton • Jan 23, 2020
A great basic and so easy to add to, I tend to use this as a base for making Arancini but you could honestly add anything you fancy into this.
1 shallot, finely chopped
125g risotto rice
60ml dry white wine
750ml chicken/game/vegetable stock
60g finely grated parmesan
- 25g of the butter in a small casserole dish and cook the onion on a gentle heat for 5 minutes. Add the rice and cook for a further 2 minutes. - - Pour in the wine and cook stirring until it has almost all been absorbed.
- Add a ladleful of stock and milk at a time until each has been absorbed before adding the next. Continue until the rice is tender and creamy. This will take about 15-20 minutes
- Stir in the parmesan.
- If you're leaving to cool, ensure it is cooling on a flat surface (leave in the fridge once its got to about room temp) this will mean it cools evenly and reduces risk of any nastiness!