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How to make risotto

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Master the art of a classic risotto with our easy video and guide. This creamy Italian rice dish that can be served as a starter or main.

How to make a classic risotto

• Fry the onions, garlic (and any vegetables that need softening) in a little oil.
• Add risotto rice - such as arborio,carnaroli or vialone nano - and fry until translucent.
• Add wine if using, stirring continuously until absorbed.
• Add a ladleful of hot stock, cook over a medium heat and keep stirring until all the stock is absorbed.
• Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.
• Add any final ingredients such as butter and cheese. You can leave the risotto to sit for a few minutes so that all the flavours and liquid absorb and settle.
• Stir through the fresh herbs before serving.

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TIPS

MAKING RISOTTO

Keep stirring - this helps the starch ooze out of the rice and gives risotto its creamy texture.

MAKING RISOTTO

Try not too add too much stock at once - you'll find it takes even longer for the rice to absorb it and the risotto won't achieve the same consistency.

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