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Herb risotto (simple)
Herb risotto (simple)
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Perfect your delicious risotto, then customize with your favorite additions.
Ingredients:
  • 80g butter, cubed
  • 36.40 gm extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1.5L (6 cups) chicken style liquid stock
  • 440g (2 cups) arborio rice
  • 45g (1/2 cup) finely shredded parmesan or vegetarian hard cheese
  • 125.00 ml finely chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • Finely shredded parmesan or vegetarian hard cheese, extra, to serve
Instructions:
  • In a large heavy-based saucepan over medium heat, combine 40g of butter and oil. Add onion and garlic, lower the heat to low, and cook uncovered, stirring occasionally, for 7-10 minutes until the onion is light golden and tender. Simultaneously, bring the stock to a boil in another saucepan over high heat, then reduce to a simmer over medium heat.
  • Combine the rice with the onion mixture and turn up the heat to medium. Stir constantly for 2 minutes until the rice glistens slightly.
  • Pour a flavorful ladleful (about 1/2 cup) of the simmering stock into the rice mixture. Stir gently with a wooden spoon until the stock is absorbed. Continue this process, adding one ladleful of stock at a time, stirring continuously. Wait for the liquid to be fully absorbed before adding more. The rice will be perfectly cooked in about 20-25 minutes. When the last ladleful of stock is absorbed, the rice should be tender with a slight firmness when bitten into.
  • Take the pan off the heat and mix in the parmesan, parsley, and leftover butter. Taste and season with salt and pepper. Serve the risotto in individual bowls, garnish with extra parmesan, and serve right away.

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