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The perfect risotto

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The perfect risotto

1 hour 40 minutes

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The perfect risotto

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour 40 minutes

Ingredients

2 T olive oil
100 g butter, plus 1 T
2 baby leeks, finely chopped
1 shallot, finely chopped
2 cloves garlic, crushed
250 g risotto rice
1 cup white wine
3 cups good-quality chicken or vegetable stock, warmed
Sea salt and freshly ground black pepper, to taste
½ cup Parmesan, grated, plus extra for serving

Method

Place a large, heavy-based saucepan over a low heat. Add the olive oil and 100 g butter.
When the butter has melted, add the leeks, shallots and garlic. Gently fry until soft and fragrant, then add the rice and stir until the grains are thoroughly coated.
Add a little wine and stir until absorbed. Continue until the wine is finished, then do the same with the warm stock, adding 1 ladle at a time and stirring frequently to make sure the liquid is absorbed before each new addition. It should take 15 to 20 minutes for the grains to take on a slightly nutty bite and a rich, creamy texture.
Remove from the heat and season to taste. Fold through the Parmesan and remaining butter (the mantecatura), then let it stand for a few minutes.
Serve warm with extra Parmesan, if desired.

The secret: Be patient and attentive. Risotto should not stand up in a solid mound on your plate, it should be silken, fluid and the grains separate.

Browse more risotto recipes here.