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1
Stage 1.
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Heat the stock.
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Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes.
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4
Add the garlic and after another 2 minutes when the vegetables have softened add the rice.
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Turn up the heat now.
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At this crucial point you can`t leave the pan and anyway this is the best bit.
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While slowly stirring continuously you are beginning to fry the rice.
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You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit).
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You must keep the rice moving.
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After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine).
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Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic!
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It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.
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I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh.
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Try both see what you think.
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15
Stage 2.
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Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock).
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Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw).
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Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next.
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This will take about 15 minutes.
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20
Taste the rice is it cooked?
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21
Carry on adding stock until the rice is soft but with a slight bite.
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Check seasoning.
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23
Stage 3.
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Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like.
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Stir gently.
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Eat it as soon as possible while it retains its moist texture.
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27
Serve it on its own or with a crisp green salad and a hunk of crusty bread.
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If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe.
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29
To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.
