Risotto

Risotto

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

Mum's version

Ingredients

Quantity Ingredient
1.25 litres chicken or vegetable stock
2 tablespoons extra-virgin olive oil
200g broccoli, cut into florets and stem reserved and diced
1 celery stalk, diced
4 free-range bacon rashers, rind removed and cut into 2 cm pieces
350g risotto rice (we use carnaroli)
25g salted butter
50g parmesan cheese, grated plus extra for serving
salt flakes
balsamic vinegar, to serve

Method

  1. Heat the stock in a saucepan until simmering.

    Heat the olive oil in a large saucepan over a medium heat, add the diced broccoli stem, celery and bacon and sauté for 2–3 minutes, or until the bacon is cooked. Add the rice and cook for a further 2 minutes, stirring to coat the grains evenly with the oil.

    Spoon a ladleful of the hot stock into the pan and cook, stirring, until absorbed. Continue to cook, stirring regularly and adding a ladleful of the stock at a time, for about 20 minutes, or until all the stock has been absorbed and the rice is soft and moist (if you need to add more liquid you can use hot water from the kettle).

    Add the broccoli florets to the pan together with the final ladleful of stock and cook for a further 2 minutes, then remove from the heat. Add the butter and parmesan to the pan, cover and leave to sit for 2 minutes, then remove the lid and give everything a stir. Season the risotto with salt to taste and spoon into bowls, scattering over some more grated parmesan and splashing over a little balsamic vinegar if you like. Serve.

Dad's version

Ingredients

Quantity Ingredient
2 shallot, trimmed (reserving these for the stock, see below) and diced
2 garlic cloves, finely sliced
3 tablespoons extra-virgin olive oil
125g salted butter
440g risotto rice
250ml white wine
1.3 litres corn stock (see below) or vegetable stock
1 tablespoon rosemary, finely chopped
100g freshly grated parmesan cheese, plus extra to serve
salt flaked and freshly ground black pepper
balsamic vinegar, to serve

Corn stock

Quantity Ingredient
2 corn cobs, husks removed
1 bunch fresh herbs
piece of parmesan rind
shallot trimmings (see above)
3 garlic cloves

Method

  1. To make the corn stock, add the corn cobs, herbs, parmesan rind, shallot trimmings, garlic and 1.5 litres water to a large saucepan and bring to the boil. Reduce the heat and simmer for 20 minutes. Take the corn cobs out of the water, slice off and reserve the kernels, then return the cobs to the pan and keep over a low heat.

    In a heavy-based frying pan over a medium heat, sauté the shallot and garlic in the oil for 3 minutes, until soft but not coloured. Add the butter and rice and cook for 5 minutes, shaking the pan to move everything around, until the rice is translucent. Increase the heat to high, add the wine and leave it for 4–6 minutes to bubble away and evaporate completely, shaking the pan during this time but NOT stirring it with a spoon. Now start adding the stock a ladleful at a time, making sure all the stock has been absorbed before adding the next ladleful and shaking the pan from side to side as you go so the rice moves around the pan in waves, for 18 minutes or until the rice is glossy, soft and cooked through and the risotto is not too thick but still slightly runny.

    Remove the pan from the heat, stir in the rosemary, parmesan and reserved corn kernels and season with salt and pepper. Ladle the risotto onto serving plates, sprinkle over a little more parmesan if you like and splash over a little balsamic vinegar. Serve immediately.

TIP

  • The corn stock here is great for many things like soup and is something I like to whip up whenever we have corn – saving the left-over cobs and throwing them in the pot as above. The stock will keep in an airtight container for up to 5 days in the fridge or 3 months in the freezer.
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