Basic Risotto (with Photo)

[JuliaBalbilla]

Basic Risotto - adapted from Jamie Oliver's The Return of the Naked Chef (ISBN 0140292616)

Serves 4-6

Ingredients:

130g Parmesan cheese, cut into 4 or 5 pieces
2 medium onions, quartered
Garlic to taste, peeled
˝ head of celery, each stick cut into 4
60ml olive oil
400g arborio rice
250ml dry white wine
900ml hot vegetable stock
70g butter
Seasoning

Preparation:

Grate the Parmesan by dropping it onto the running blades at Speed 8.
Tip out and reserve.
Add the onions, garlic and celery and process for a few seconds at Speed 4˝ until they are finely chopped.
Scrape down the sides with the spatula, add the olive oil and sauté for 7 minutes/100°/Speed 1.
Add the rice and cook for 1 minute/100°/Speed Spoon/Reverse Blade Direction/Measuring Cup OFF.
Pour in the wine and cook for 2 minutes.
Add the stock and cook for 11-12 minutes/100°/Speed Spoon/Reverse Blade Direction/Measuring Cup ON.
Add more water during the last few minutes of cooking time if it looks dry and taste to make sure it is 'al dente'.
If it looks too wet, cook with Measuring Cup OFF for the last few minutes.
Empty into a serving bowl
Add the Parmesan, butter and seasoning and stir with the spatula.
Serve immediately

Notes:

Parmesan cheese is quite salty, so do not be heavy handed with the salt.  If you are using a large quantity of garlic, you can peel it in the TM by separating into cloes, cutting off the root and processing at Speed 4 / /3-6 seconds.  Do this before you grate the cheese.

Variations:

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

Photo:

A larger version can be seen http://www.flickr.com/photos/34648965@N03/6288708326/in/photostream

[fundj&e]

Thanks for posting its nice to have basic recipes on the forum

Did you find that 2oinons, 250 mls of wine and ˝ head of celery to much?

[cookie1]

Thanks for the recipe. It will be easy to add too. When I make it I don't think I'll add any salt as if you use the TMX vegie stock (which I will) that is also salty.

[JuliaBalbilla]

Did you find that 2oinons, 250 mls of wine and ˝ head of celery to much?

Not at all Fundj!  In fact one person who ate it didn't even know there was celery in it - possibly because I chopped it up very finely indeed.  Naturally you can increase or decrease the ingredients to your taste, apart from the rice and the liquid.  The liquid quantity was reduced from the original recipe as conventually, it would be cooked in an uncovered saucepan and would evaporate more quickly.

JB

[JuliaBalbilla]

When I make it I don't think I'll add any salt as if you use the TMX vegie stock (which I will) that is also salty.

I used Marigold Swiss stock and I agree, not much salt is needed.  I haven't tried the TMX stock yet but hope to make some soon.

JB

[cookie1]

JB you'll love it. It is so useful.