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Cowbridge Kitchen

There are many way of making Risotto this method is often used in restaurant, a Base Risotto is made in the normal way by cooking off Onions & Garlic in a white wine then adding ladles of Vegetable stock to the pan.

The main difference is that is it left plain and slightly undercooked.

This Base risotto is then cut into portions and can be finished in a pan with other Risotto ingredients to create any type of Risotto you like fast, Bacon and Mushroom Risotto or a Sausage and Beans Risotto. Once the base risotto is made then the rest is easy.

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It takes about 1hr 25 minutes to make this
25 mins Prep time
1hr Cooking time
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Nutritional Facts
This is based on a 56g serving
Calories: 190
Protein: 6g
Fat: 2g
Carbohydrates: 38g
Fiber: 1g
Sugar: 2g
Nutritional information Nutrition
This recipe will serve 6 people Table for Two Servings
Tricky : This recipe is a bit tricky
Anybody can have a go at this recipe, but some experience with cooking is needed
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This is a generic, plain risotto that I use as a base for other risotto recipes.

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Cost to make:
£6.69 / $8.47 (Est.)

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Making the perfect Risotto

Risotto is a classic Italian Rice dish that can be Vegetarian or not depending on what type of Risotto you are making. The Rice is cooked with Onions and Garlic in white wine, then reduced in a Vegetable or Chicken stock until cooked.

You can then add this rice to a pan with other ingredients such as Cheese, Ham, Asparagus or any other tyype of meat and vegetable.

This is one of the most common ways of cooking rice in Italy.

The secret to a great Risotto is in the quality of the stock.

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1 Onion
1 teaspoon of Lazy Garlic
150 ml Dry White Wine
1.5 litres of Water
2 Carrots , 2 Onions , 1 Parsnip , 1 tomato , 2 sticks of celery , 1 leek , 1 Potato , 2 spring Onions (For Stock)
1 tablespoon of Veg Bouillon
350 g Risotto Rice
25 g Butter
Splash Olive Oil

Cooking Instructions

  1. Without peeling , chop up all the veg and add to a large saucepan .
  2. Mix in the veg bouillon.
  3. Add the water , and bring to the boil.
  4. Simmer for about 25 mins , then drain the vegetable stock into a jug and set aside.
  5. In a medium saucepan , melt the butter & Oil.
  6. Fry off the onions and Garlic in the pan until soft.
  7. Add the wine , and reduce by half.
  8. Add all of the risotto rice.
  9. Add the veg stock to the rice a ladle full at a time and mix in with a wooden spoon.
  10. As the liquid is absorbed by the rice , add another ladle stirring all of the time. Continue doing this until you have added about 2 and a half pints of stock.
  11. When the rice is just off crunchy , remove from the heat and condense into a container and allow to cool.
  12. Keep refrigerated
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Chefs Tips

Risotto can be made with Vegetable, Chicken or even Fish stock.