Its easy and cheap to make a simple risotto, all you need are 4 ingredients and a bit of time.
The great thing about this recipe is that while it tastes great on its own, you can also throw in any of your favourite ingredients that you have lying around: peas, ham, tuna, cheese it all works!
- 50g butter
- 1 large onion, chopped
- 300g rice (for best results try risotto rice such as Arborio)
- 1 litre stock (vegetable or chicken work best)
- Melt the butter in a medium saucepan over a medium heat, add the onion and gently fry for 10 mins until softened but not coloured.
- Add the rice and stir to so that all the grains are coated in butter.
- Now begin adding your stock, around a ladleful at a time. With each addition, stir the stock into the rice until fully absorbed, this is how the magic happens and will ensure your risotto is deliciously creamy and oozy.
- Continue adding the stock little by little until the rice is cooked (taste to check, the rice should have a bit of bite) or the stock has been fully used, whichever is first. Season with pepper – you may not need salt due to the stock.
- Turn off the heat, cover the pan and leave the risotto for two minutes. This resting period creates a fantastic texture.
- Serve piping hot
If you have some leftover chicken, maybe some veg such as mushrooms, tomatoes or peppers, or even some fish/seafood, add them in at stage 1 with the onion to give your risotto a boost of flavour.
If you have some cheese in the fridge, grate a handful and stir it in at stage 5 just before you rest the rice. Parmesan or pecorino are best – but pricey, some good old cheddar will also do the trick.