Difficulty Factor: Moderate - attention required
Cooking Time: 15-20 min
Risotto recipe gives you a plain Risotto that can be used in endless numbers of ways and with endless combinations of complimenting ingredients.
Serve as a Starter, Main course, Snack or allow to go cool and shape into Risotto Cakes or Risotto balls that can be fried in Olive Oil and served as Canapes .* FOR RISOTTO FLAVOR'S AND IDEAS SEE PASTA / PIZZA VEGETARIAN, MAIN COURSE AND STARTER/ CANAPÉ SECTION'S (told you it was versatile.. Didn't I !!! ).
400Gms Rice - Aborio is recommended for Risotto dishes
4 Tbsp Olive Oil
1 Onion - peeled & diced
4 cloves Garlic - peeled & chopped
1 glass White wine ( 2 if you wish to drink a glass while preparing the dish)
1 L Liquid stock - Chicken, Vegetable ( Nage ), Fish stock or a combination of stocks depending on your preferred recipe and the additional ingredients to decide to add see other Risotto recipes under the categories listed below
50ml Cream or Mascapone Cheese
to taste Grated Parmesan Cheese
1/4 bunch Basil - chopped
1/4 bunch Flat Parsley - chopped
Warm the Olive Oil in a Sauce pan ( big enough pan for stock to be added and volume to double and still be able to stir the contents comfortably ) add the chopped Onion, Garlic and Rice gently stir over the heat for 1 minute.
Add the Glass of white wine ( this is a good opportunity to drink a glass yourself).
Add 1/2 L of your preferred stock ( boil the stock prior to adding to the rice- hot liquid allows the Rice to start cooking straight away )
Simmer gently for 5-6 minutes and add the rest of the stock, stir gently for the next 5 - 6 minutes.
Add the Cream or Mascapone cheese, Parmesan and Chopped herbs.
This recipe is a basic Risotto dish that needs finishing with your preferred ingredient's, some suggestion's are below and recipes for these dish's are available @ www.Funkychef.com
Variations of the Theme
Cajun spiced Pumpkin Risotto
Mushroom, Smoked Chicken and Basil Risotto.