Risotto is a simple, classical Italian dish that traces its origins back to the 13th century when rice was first introduced to Sicily during the occupation of the island by the Moors and Saracens.
From there, it spread throughout Campania and because of connections between the Aragona of Naples and the Sforza of Milan, it also spread to the Po Valley in northern Italy. Where it was quickly discovered that the growing conditions were ideal for rice because of the humid climate, flat valleys, and abundant supply of water, which is why the area is still the main producer of risotto rice even to this day.
These days it’s very much a north Italian delicacy which is generally served as a starter. The dish itself is essentially Arborio rice cooked in a stock until it reaches a creamy consistency due to the starch released during cooking and because of the constant stirring that’s required during cooking. The stock can made from vegetables, fish, meat, or game. Most risottos also contain large amounts of butter, chopped onion, white wine, and good quality Parmesan cheese.
Serves: Four
Cooking Time: 40 minutes
Ingredients:
- 2 knobs of unsalted Winter Tarn butter
- 1 tablespoon of Extra Virgin Olive Oil
- 1 vegetable stock cube
- 1 clove of garlic, finely chopped
- 2 banana shallots, finely chopped
- 70g chopped field mushrooms
- 75g Arborio risotto rice
- 50ml good quality dry white wine
- 20g finely grated Italian Pecorino hard cheese or fresh Parmesan
- 250ml boiling water
- Several stalks of fresh flat leafed parsley, finely chopped
- Salt and Pepper to taste
Melt one of the knobs of butter in a wide saucepan over medium heat. Add the clove of garlic and shallots and sauté for about 5 minutes until tender and soft, then add the chopped mushrooms and cook for a further 3-5 minutes.
Meanwhile crumble the vegetable stock cube into the boiling water and stir until the stock cube dissolves completely, then set aside.
Add the rice into the pan and cook for one minute, stirring constantly to coat the rice in the liquid in the pan. Then add the dry white wine and simmer until it reduces.
At this stage add a third of the vegetable stock to the pan and simmer, stirring the rice constantly to ensure the rice absorbs all of the liquid and doesn’t stick to the pan. Continue to add the rest of the stock gradually and continue to simmer and stir until the stock is absorbed. Repeat the process until all of the stock has been absorbed.
At this stage, the rice should be soft and tender, turn the hob heat right down so that rice doesn’t stick. If the rice is still a little crunchy add a little boiling kettle water and simmer for a few more minutes.
The add the remaining butter and give it a good stir, sprinkle the cheese over the top and stir it in some it runs through the entire risotto, and season to taste with salt and pepper.
Finally serve and garnish with chopped fresh parsley.