I have always wanted to make a risotto dish from scratch, so I finally gave it a go today and it turned out really well! The key seems to be the continuous stirring, as well as adding hot stock in a little at a time, but once you get the hang of that, it was surprisingly easy to do.
Serves 4 as a starter, 2 as a main
- 50g butter
- 250g risotto rice
- 1 litre vegetable stock
- 350g petit pois peas (or any kind of peas)
- 1 onion
1. Heat the vegetable stock and maintain it a high but not boiling temperature.
2. Melt the butter on a medium heat in a seperate saucepan. Finely chop the onion and add this to the butter, giving it a good stir, and cook until the onion is soft. Add the risotto rice and a third of the stock. Bring to a simmer.
3. Using a ladle, add a little at a time of the rest of the hot stock to the risotto pan, making sure to stir, stir, stir! Allow time for the rice to absorb a decent amount of stock before adding the next ladle.
4. Add the peas during the last two ladles and cook for another 5 mins.
5. Serve whilst hot.
Notes: Risotto rice should be cooked al dente and it shouldn't be swimming in stock, you're aiming for a creamy consistency instead. Traditionally, risottos contain parmesan, but I've omitted this as it contains animal rennet. However, a good supermarket or health food store will usually carry at least one vegetarian (and in some cases vegan) alternative. Likewise, simply substitute the butter in this recipe for an alternative if cooking for a vegan friend.