Ingredients
- 50g arborio rice per person
- Drizzle oil
- ½ onion diced
- Egg cup of white wine
- ½ crushed garlic
- Tsp stock powder
- 200ml (at least) boiling water
- Tbsp grated parmesan
- Cracked black pepper to taste
Equipment
- Chopping board
- med/sml saucepan
- Jug
- Wooden spoon
- Teatowel
- Dishcloth
- Tupperware
Method
Finely dice the onion. Cook gently in pan with drizzle of oil for a couple of minutes. Add rice and gently cook for about 1 minute. Add wine – it will steam so get hands out of the way quickly! Add garlic and stir. Soon there will be a crackly popping sound as the wine evaporates. Mix 200ml boiling water with the dry stock. Add half the stock to the rice and stir. Keep an eye as the risotto as it bubbles and stir every so often. It will take another 15 mins or so to cook but you will need to add the rest of the stock when you hear the crackle popping sound as you don’t want a dry mix, it needs to be wet. After a few minutes, you should hear the crackle sound again – test to see if the rice is cooked. If it is, turn off the heat. If it isn’t, add a little boiling water and bubble a bit longer. When the rice no longer has a crunch to it, take the risotto off the heat and add the grated parmesan. The mix should look like rice in a loose sauce. Cheese does not like to be boiled so don’t reheat on a stove after this point. Add a crack of pepper if you wish! Enjoy.
Skills
- dicing an onion
- sauté (to gently fry)
- braise (start the [rice] cooking process in oil)
- reducing (white wine)
- testing to see if rice is cooked (whether hard centre is in the rice still)
- melting cheese without boiling it into a strange new creation