Basic Risotto

This is a basic recipe for risotto. You can add whatever flavours you like by adding different herbs, vegetables and cooked strips of meat/poultry or pieces of seafood.

For example, the garlic roasted tomatoes can be stirred through at the end, or you could add cubes of cooked pumpkin, pinenuts and rocket. Mushrooms are another classic, which can be added at the same time as the celery. Seafood and lemon also work well. The only limits are your imagination.

Ingredients

• 4-6 cups chicken or vegetable stock, heated in a pan
• 4 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 sticks celery, finely chopped
• 400g risotto rice (arborio, carnaroli, etc)
• 120g freshly grated parmesan cheese
• Pepper, to taste

1. Heat the extra virgin olive oil in a large pan.
2. Add the onion, garlic and celery and fry slowly for 4-5 minutes until vegetables have softened.
3. Increase the heat and add the rice. Fry, stirring constantly, for about 1 minute or until the rice becomes slightly soft and shiny.
4. Add about 200mL stock and continue stirring.
5. Once the rice has absorbed the stock and started to thicken, turn the heat down to a simmer (medium heat) and add more stock, 1 cup at a time.
6. Stir constantly and continue to add the stock until the risotto has become creamy and the rice is tender but not gluggy and soggy (this might use all or only some of the stock).
7. Remove from the heat and stir through the pepper and parmesan cheese.
8. Add any other vegetables and herbs and stir through.
9. Serve immediately with a sprinkle of extra virgin olive oil on top and a salad on the side.