Parsley risotto
I used to think that making risotto is a hassle and rather skilful. Actually, it’s really not that complicated as long as you follow the basic rules – i.e. using proper risotto rice &hot stock and stirring the rice continuously. It’s also important that the rice is not overcooked butal dente! This parsley risotto is perfect side dish for grilled fish and meat, or can be served as a starter (for vegan version use vegan cheese and butter).
Ingredients
Method
- Finely chop the onion and garlic.
- Heat the oil in a heavy based saucepan and gently sauté the onion and garlic for 5 minutes.
- Add the rice, stir for a minute,then pour over the wine.
- Meanwhile, heat the stock in another saucepan and leave it simmering.
- When the wine has evaporated, add a large ladle of hot stock and stir until the liquid has absorbed. Then add another ladleful. Keep doing this for about 20 minutes, until the rice is cooked – the result should be creamy and al dente i.e. have a bite.
- When the rice is cooked, turn off the heat, then add the butter and the parmesan. Season with salt and pepper, combine gently, then cover with a lid.
- Rest for 2 to 3 minutes, then mix in the chopped parsley and serve immediately.