Ingredients for Basic Risotto Recipe Jamie Oliver
- 1 litre Chicken Stock
- 2 tablespoons Olive Oil
- 2 banana shallots, finely chopped
- 2 stalks Celery, finely chopped
- Pinch of Salt and Black Pepper, to taste
- 2 Garlic Cloves, minced
- 500 g Arborio Risotto Rice
- ½ cup Dry White Vermouth
- 50 g Butter
- 75 g Parmesan Cheese, freshly grated
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How to Make Basic Risotto Recipe Jamie Oliver
- **Prepare the Stock:** Heat 6 cups of vegetable or chicken stock in a saucepan and keep it simmering gently.
- **Sauté Aromatics:** In a large pan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped shallot or small onion and 2 finely chopped celery stalks. Season with a pinch of salt and cook for 3 minutes until softened.
- **Add Garlic:** Add 2 cloves of minced garlic and cook for another 2 minutes.
- **Toast the Rice:** Add 1 ½ cups of Arborio rice to the pan and stir constantly for 2-3 minutes until the grains become translucent.
- **Deglaze with Wine:** Pour in ½ cup of dry vermouth or white wine, stirring constantly until absorbed.
- **Add Stock Gradually:** Add 1 ladle of hot stock to the rice, stirring continuously until absorbed. Continue adding stock, one ladle at a time, stirring constantly and ensuring each ladleful is absorbed before adding the next. This will take about 15 minutes.
- **Check for Doneness:** The rice should be creamy and al dente (slightly firm to the bite). Adjust seasoning with salt and pepper to taste.
- **Finish the Risotto:** Remove from heat and stir in 2 tablespoons of butter and ½ cup of grated Parmesan cheese. Reserve a little Parmesan for garnish.
- **Serve Immediately:** Serve your risotto hot, garnished with the remaining Parmesan cheese. Enjoy with a crisp green salad and crusty bread, if desired!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
17g
Fat
48g
Carbs
10g
