Risotto recipe collection

Risotto recipes

Baked mussel risotto

50 minutes

Italian recipes

Leek risotto

30 minutes

Corn recipes

Samp-and-bean risotto with poached eggs and Parmesan corn shards

20 minutes

Prawns and

Prawn, fennel and avocado risotto

30 minutes

Risotto recipes

Millet risotto with celery leaf pesto

30 minutes

Asian recipes

Versatile veggie stock

20 minutes

Risotto recipes

Barley risotto with shiitake

10 minutes

Beef recipes

Barley risotto with beef broth and Parmesan rind

5 hours

Butternut recipes

Risotto-stuffed squash with Parmesan and pancetta

45 minutes

Rice recipes

Parmesan-and-sesame rice with roast garlicky mushrooms

1 hour, plus chilling time

Italian recipes

The perfect risotto

1 hour 40 minutes

The perfect risotto

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.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Cheat’s creamy mushroom risotto with lemony kale

Baked mussel risotto

Leek risotto

Samp-and-bean risotto with poached eggs and Parmesan corn shards

Prawn, fennel and avocado risotto

Millet risotto with celery leaf pesto

Versatile veggie stock

Barley risotto with shiitake

Barley risotto with beef broth and Parmesan rind

Risotto-stuffed squash with Parmesan and pancetta

Parmesan-and-sesame rice with roast garlicky mushrooms

The perfect risotto

The perfect risotto

Ingredients

Method