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2026-01-30T11:55:05Z

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{{#seo:
|title=Basic risotto a cheese recipe
|titlemode=replace
|keywords=#basicrisotto #rice #stock #diced #parmesancheese #onions #celery #butter #garlic #fry #oliveoil
|hashtagrev=032020
|description=This is a light adaptation of Jamie Oliver's basic risotto recipe from his book The Return of the Naked Chef
}}
This is a light adaptation of Jamie Oliver's basic [[Risotto|risotto]] recipe from his book '''The Return of the Naked Chef''' (ISBN 0140292616)
{{recipesummary
|TotalCalories = 2334
|PortionCalories = 389
|DatePublished=24th October 2012
|Author = JuliaBalbilla
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 45 minutes
|PrepTime = 10 minutes
|CookTime = 35 minutes
|Image = [[Image:Basic risotto recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Don't forget the Parmesan''

4.4/5 

..but don't add too much!

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 60ml [[Olive oil|olive oil]]
| 2 medium [[Onions|onions]], finely [[Diced|diced]]
| [[Garlic]] to taste, finely [[Diced|diced]]
| ½ head of [[Celery|celery]], finely [[Diced|diced]]
| 400g [[Arborio rice|arborio rice]]
| 250ml [[Dry white wine|dry white wine]]
| 1 litre hot [[Vegetable Stock|vegetable stock]]
| Seasoning
| 80g [[Butter|butter]]
| 130g [[Parmesan cheese]], freshly [[Grated|grated]]
}}
===Method===

{{RecipeMethod
| Heat the [[Oil|oil]] in a large saucepan and slowly [[Fry|fry]] the [[Onions|onions]], [[Garlic|garlic]] and [[Celery|celery]] until soft.
| Increase the heat add the [[Rice|rice]] and [[Fry|fry]], stirring constantly for about a minute until it looks slightly translucent.
| Add the [[Wine|wine]], and still stirring, cook until it has been absorbed by the [[Rice|rice]].
| Next, add a pinch of [[Salt|salt]] and add a ladle of the hot [[Stock|stock]].
| Reduce the heat so that the liquid simmers quite vigorously, but does not [[Boil|boil]].
| As the [[Rice|rice]] absorbs the [[Stock|stock]], keep adding more, a ladleful at a time, constantly stirring the rice gently.
| When all the [[Stock|stock]] has been used and absorbed, the [[Rice|rice]] should be soft, but still be slightly [[Al dente|al dente]].
| Remove from the heat and stir in the [[Butter|butter]] and the [[Parmesan]] and check seasoning.
| Cover and leave to rest before serving.
}}
===Variations===
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 [[Salt|salt]]y, so do not be heavy handed with the salt.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Cheese recipes]]
[[Category:Garlic recipes]]
[[Category:Italian recipes]]
[[Category:Main courses]]
[[Category:Rice recipes]]
[[Category:Vegetable recipes]]
[[Category:Vegetarian recipes]]
[[Category:Cooking with wine]]
[[Category:Boiled or simmered]]

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Basic risotto - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"