Ballymaloe Basic Risotto
Ingredients:
- 1 – 1.3 litres (1 3/4 – 2 1/4 pints) chicken or vegetable stock
- 50g (2oz) butter
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 400g (14oz) risotto rice, such as arborio, carnaroli, or Vialone Nano
- 50g (2oz) freshly grated Parmesan cheese or a mixture of Parmesan and Pecorino
- sea salt
First bring the stock to the boil, reduce the heat and keep it at a gentle simmer. Melt half the butter in a heavy-bottomed saucepan with the oil, add the onion, cover and sweat over a gentle heat for 4-5 minutes until soft but not coloured. Add the rice and stir until well coated. Cook for a minute or so and then add 150ml (5fl oz) of the simmering stock, stir continuously, and as soon as the liquid is absorbed add another 150ml (5fl oz) of stock. Continue to cook, stirring constantly. The heat should be brisk, but on the other hand if it's too hot the rice will be soft outside but still chewy inside. If it’s too slow, the rice will be gluey. It’s difficult to know which is worse, so the trick is to regulate the heat so that the rice bubbles continuously.
The risotto should take 25-30 minutes to cook.
After about 20 minutes, add the stock about 4 tablespoons at a time. I use a small ladle. Watch it very carefully from there on. The risotto is done when the rice is cooked but is still ever so slightly al dente. It should be soft and creamy and quite loose, rather than thick. The moment you are happy with the texture, stir in the remaining butter and Parmesan, taste and add more salt if necessary. Serve immediately on hot plates.
Alternatively, you can pre-cook the rice for finishing later. After about 10 minutes of cooking, taste a grain or two between your teeth. It should be firm, slightly gritty, definitely undercooked but not completely raw. Remove the risotto from the saucepan and spread it out on a flat dish to cool as quickly as possible. The rice can be reheated later with some of the remaining stock and the cooking and finishing of the risotto can be completed. Risotto does not benefit from hanging around – the texture should be really soft and flowing.
Serves 6
Good Things with Risotto…
* Prawn Risotto
Add 110-175g (4-6oz) cooked and peeled prawns to the risotto just before the end of cooking. 1-2 tablespoons of freshly chopped dill is also a delicious addition.
If possible, use shrimp or fish stock but light chicken stock works too. The Italians are adamant that no cheese should be served with fish, but I love it, so you decide…
* Kale Risotto
Destalk 450g (1lb) curly or red Russian kale, or cavolo nero. Bring 3.4 litres (6 pints) of water to the boil in a large saucepan with 3 teaspoons of salt. Add the kale leaves and boil, uncovered, over a high heat until tender; this can vary from 5-10 minutes depending on the weather and the age of the kale. Drain well, chop and stir into the risotto about 5 minutes before the end of cooking. Season to taste and serve sprinkled with grated Parmesan cheese.
* Nettle and Sorrel Risotto
Blanch and refresh 110g (4oz) nettles, drain and season well. Add to the risotto with 50g (2oz) sorrel. Add another knob of butter if necessary and lots of Parmesan.
* Wild Garlic Risotto
Finely chop approx. 110g (4oz) wild garlic leaves and add to the risotto 3-4 minutes before the end of cooking. Scatter with wild garlic flowers, if available, and serve immediately.
* Mushroom Risotto
Add 225–350g (8-12oz) sliced and sauteed mushrooms before the end of cooking.
* Risi e bisi (Pea & Broad Bean Risotto)
Blanch 500g (18oz) fresh young peas or young broad beans in boiling salted water, then drain. Season with lots of freshly ground black pepper and add 45g (1 1/2oz) butter. Put half of this into a food processor and pulse. Return to the whole peas or beans. Cook 200g (7oz) chopped onions in 40g (1 1/2oz) butter, add 300g (10oz) risotto rice and 1.75 litres (3 pints) chicken or vegetable stock and cook as above. After 15 minutes, add the peas and 3 tablespoons of chopped flat-leaf parsley to the risotto and continue to cook for about 5 minutes until the rice is al dente. Stir in 40g (1 1/2oz) butter, 100g (3 1/2oz) freshly grated Parmesan cheese and season to taste. Serve with a little more Parmesan sprinkled over the top.
* Arancini
Arancini are crispy rice balls usually made from leftover risotto (spread the risotto over a baking tray to cool). Flavour the risotto as desired – arancini can be plain or flavoured with a myriad of tasty additions, including ragu, wild mushrooms, mozzarella, aubergines, wild fennel, shellfish or pistachios. To make, scoop up a fistful of cold risotto, shape into a round, slightly oval or conical shape. Dip in white breadcrumbs and deep-fry in hot olive oil for 4-5 minutes until crisp. Drain on kitchen paper and serve hot.
*Recipe from How To Cook by Darina Allen published by Kyle Books