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Categories:
butter olive oil onions garlic thyme Carnaroli risotto rice salt white wine vegetable Mascarpone Parmesan
Viewed: 12 - Published at: 4 years agoIngredients
- 1 oz Unsalted butter
- 1 tablespoons Olive oil
- 4 oz Onions, diced
- 2 Garlic cloves, peeled and chopped
- 6 Sprigs fresh thyme-snatched
- 11 oz Arborio or Carnaroli risotto rice
- Sea salt and freshly cracked black pepper
- 1 Cups Dry white wine
- 1 pints Strong vegetable or chicken stock-hot
- 1 tablespoon Mascarpone
- 1 tablespoon Parmesan
Method
- 1. Melt the butter and oil in a large frying pan. Add the onions and sweat gently for 3 minutes or until softened, but do not allow to brown.
- 2. Add the garlic and thyme, and stir in the rice. Season and cook, stirring, for 2 minutes to coat the rice.
- 3. Pour in the white wine, a quarter at a time, and continue to cook, stirring constantly until completely absorbed.
- 4. Add the hot stock a ladleful at a time, stirring gently until fully absorbed before adding the next. Constantly stir until the rice is just cooked or al dente, about 25-30 minutes.
- 5. Remove from the heat, stir in the cheese and serve immediately.
- Notes:
- Always use hot stock in order to get excellent results every time.
- Don't try to rush it. Cook it slowly on the lowest heat and stir continually.
- Stir using a wooden spoon to allow the starch to be released from the grain.
- Always add the parmesan at the last minute or it will release too much oil and spoil the risotto.
- If wished, add 1/2 garlic clove cracked and soft herbs to infuse
- For a vegetable variation add 7oz of cooked vegetables (e.g. squash, pumpkins, courgettes, etc)
