Risotto

There are few meals I like more than a good Risotto, it's rich, creamy, comforting and altogether delicious. I find it amazing that a dish requiring so few ingredients can taste so good, of course once you've mastered the basic recipe it can be varied with any number of additions.

The most important part of a risotto is unsurprisingly the rice! It is very important that you use proper risotto rice, either Arborio, Carnaroli or Vialone Nano. You are most likely to come across Arborio, although if you are lucky enough to find one of the others you should snap it up!
Risotto rice differs from other rice as it is much shorter and fatter, the stubby little grains can absorb far more water that regular rice, they also contain a large amount of starch, which is what gives risotto it wonderful creaminess.

Last night I used the last of my oven dried tomatoes to make a tomato and basil risotto. The combination of tomato and basil is a classic that's always a winner, needless to say it was good, very good!

Perhaps not the most photogenic of foods, but it tasted good!

This is the basic recipe, once you've mastered this anything goes! To make my tomato risotto I added tomato purée, Italian herbs, fresh basil and oven dried tomatoes, I also added a yellow pepper which is why it is such a bright colour!
A particular favourite of mine is mushroom risotto, simply add fried mushrooms to the basic recipe, easy!

Basic risotto recipe

Ingredients:

• 1 large onion finely chopped
• 3-4 sticks of celery finely chopped
• 2 cloves of garlic finely chopped
• Butter and oil for frying
• 300g risotto rice
  
• Roughly 1-1/2 pints of hot stock (chicken or vegetable)
  
• A glass of white wine
• Parmesan
• Butter
• Salt and pepper
  

Method:

• Put a large saucepan on the heat with a knob of butter and a splash of oil.
• Toss in the vegetables and fry until softened.
• Add all the rice to the pan and stir until every grain is coated in the butter and everything is well mixed.
• Pour in the wine and stir until it has all been absorbed.
  
• Keeping the stock hot begin to add it to the pan one ladle-full at a time, wait until all the liquid has been absorbed before adding more stock. Continue until the rice is cooked to your liking.
  
• Finish by stirring in butter and grated parmesan, season well and serve.