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The secret to a good risotto – besides good ingredients – is stirring. It’s really that simple. Risotto is needy, requiring a fully focused cook and 30 minutes. Bear in mind that the first course, Primo, is considered a starter, so portion sizes should lean more towards conservative than ample.
Serves 6
Ingredients
- 30ml olive oil
- 30ml butter, divided
- 1 shallot, finely diced
- 2.5ml coarsely ground black pepper
- zest of 1 lemon
- 2 sprigs of fresh thyme,
- leaves picked
- 200g arborio rice
- 100ml white wine (Chenin Blanc)
- 1 litre hot chicken stock
- 55g parmesan, finely grated
- 15ml lemon juice
- grated pecorino, to serve
- fine salt, to taste
- extra virgin olive oil, to serve
Method
- Heat 30ml olive oil and 15ml butter in a deep saucepan. Add the shallot and cook over a low heat until softened but still pale, 5-7 minutes.
- Stir in the pepper and lemon zest, and sizzle until the oil smells fragrant, just a minute or so.
- Add the thyme and rice. Cook for 2 minutes, stirring constantly. Once the rice smells nutty and sounds almost ‘glassy’ against the pan, deglaze with the wine and reduce by half.
- Keep the stock warm by placing it in a saucepan over medium heat.
- Ladle in the stock gradually, stirring all the while. The stock should be fully absorbed before adding the next ladle.
- Cooking times will vary between 22-25 minutes. Check that the rice is al dente and the consistency creamy.
- Remove from the heat and rest for 2 minutes with the lid on.
- Stir in the parmesan, lemon juice and the remaining butter. Season to taste. At this point, you may want to loosen the risotto by adding a little hot water.
- Divide the risotto between six shallow bowls. Serve with grated pecorino and a drizzle of extra virgin olive oil.
INTERESTING FACT: Cacio e pepe, Rome’s famed pasta dish, epitomizes simple cooking – spaghetti, pecorino Romano and black pepper.
