Basic risotto

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Basic risotto
Basic risotto

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Don't forget the Parmesan


..but don't add too much!

Paul R Smith
Servings:Serves 6
Calories per serving:389
Ready in:45 minutes
Prep. time:10 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012

This is a light adaptation of Jamie Oliver's basic risotto recipe from his book The Return of the Naked Chef (ISBN 0140292616)


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  1. Heat the oil in a large saucepan and slowly fry the onions, garlic and celery until soft.
  2. Increase the heat add the rice and fry, stirring constantly for about a minute until it looks slightly translucent.
  3. Add the wine, and still stirring, cook until it has been absorbed by the rice.
  4. Next, add a pinch of salt and add a ladle of the hot stock.
  5. Reduce the heat so that the liquid simmers quite vigorously, but does not boil.
  6. As the rice absorbs the stock, keep adding more, a ladleful at a time, constantly stirring the rice gently.
  7. When all the stock has been used and absorbed, the rice should be soft, but still be slightly al dente.
  8. Remove from the heat and stir in the butter and the Parmesan and check seasoning.
  9. Cover and leave to rest before serving.


This is just a basic recipe. You can add other ingredients of your choice to personalise it to you taste.

Chef's notes

Parmesan cheese is quite salty, so do not be heavy handed with the salt.

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