- 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
- 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....
The Origin of the Risotto is Italian , Northern Italy to be precise. It is made from Rice and Stock or Broth. The stock can be Vegetable , Meat or Fish depending on the type of risotto you are making.
Aborio rice is most commonly used in this country to make risotto as it has the texture to absorb vast amounts of water and release starch , making it stickier than long grain rice.
Now that you have your base risotto made you can use it to create any of these risotto dishes.