Risotto is one of those dishes that can be hit or miss, but our step-by-step guide and classic recipe will have you mastering the technique in no time.
Serves 6 | Takes 35 mins
- 80g butter, chopped
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500ml Arborio rice
- 80ml dry white wine
- 1.5L hot chicken or vegetable stock
- 125ml pecorino, finely grated + extra
- 250g sour cream
- Melt the butter on medium heat and sauté the onion and garlic until soft, but not coloured. Add the rice and cook, stirring, for 2 minutes, until all the grains are coated in butter and you can hear the rice making cracking sounds.
- Add the wine and cook until it has evaporated. Increase the heat to medium-high and add the stock, 250ml at a time, adding more as it is almost absorbed. Cook, stirring, for about 20 minutes, or until the rice is al dente (soft with a slight bite on the inside).
- Remove from heat and stir in the pecorino and half of the sour cream. Season. Serve immediately with dollops of the remaining sour cream and extra pecorino shavings.
- Keep your stock simmering in a small saucepan while making the risotto. Slowly adding hot stock to Arborio rice helps release the starch from the rice, giving risotto its characteristic creamy texture. If the stock is cold it will prolong the cooking time, ending in a mushy, rather than al dente risotto.
- Perfectly cooked risotto will ripple like ocean waves when the plate is tilted slightly. If it’s too dry, add more stock.
Variations: risotto is an amazing carrier for exciting flavour combinations like blue cheese, walnut and fig; mushrooms, caramelised onion and bacon; or butternut, chorizo and feta.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART