BASE RISOTTO
1 hr 25
160 (serving)
4 - 6
Bit Tricky
Ingredients : 
  • 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
 
 

Star Rating

 
Method : 
  • Without peeling , chop up all the veg and add to a large saucepan . 
  • Mix in the veg bouillon.
  • Add the water , and bring to the boil.
  • Simmer for about 25 mins , then drain the vegetable stock into a jug and set aside.
  • In a medium saucepan , melt the butter & Oil.
  • Fry off the onions and Garlic in the pan until soft.
  • Add the wine , and reduce by half.
  • Add all of the risotto rice.
  • Add the veg stock to the rice a ladle full at a time and mix in with a wooden spoon. 
  • 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.
  • When the rice is just off crunchy , remove from the heat and condense into a container and allow to cool.
  • Keep refrigerated 

This base risotto is meant to be a little under cooked and not runny so that you can use it as a base for making other risotto....

Comment Box is loading comments...