Risotto seems to suffer from the mysterious kitchen myth that is hard to cook. Don’t believe a word of it.
Sure, it takes a little technique (arm moving around pot slowly) but if you can cook pasta and prevent it being a sludgy mess or as hard as bullets, then you should be able to perfect a reasonable risotto.
This seasonal delight is not only a thing of beauty with its burnt orange slices of Autumn, it is rib-stickingly pleasing and the perfect insulation for the dark evenings and cooler temperatures.
See out top tips below for how to make a great risotto.
What You Need
- 350g Risotto Rice
- Butternut Squash, sliced (or pre -cut)
- Large Onion, diced
- Garlic Clove, Crushed
- 125ml White Wine
- 350 ml Chicken Stock (Fresh or made from a Knorr Stock Cube)
- A few sprigs of Thyme chopped
- A couple of Sage Leaves chopped
- Goats Cheese Log
- Parmesan, grated (as much as you feel you deserve)
Risotto, like pasta, should be served al dente. You know it’s cooked when you can press a grain between your fingers and the white germ in the middle breaks. If the germ is still hard, the risotto isn’t cooked.
Step by step
- Cut the Butternut squash into slices (or buy pre-sliced for ease) and roast in a hot oven at 200 degrees with a glug of olive oil.
- Meanwhile, heat your stock (homemade or if not we love Knorr stock cubes)
- Put a spoonful of oil and a tiny bit of butter in a large frying pan, and when heated, add the rice ensuring that each grain is covered by the oil.
- Add the diced onion and garlic to the rice and keep on stirring.
- Add the white wine (with a little warmed stock). The rice will sizzle and stir it slowly ensuring that it realises its starchy juices until all the liquid has been absorbed.
- This should take approximately 20 minutes.
- Stir in the parmesan cheese, thyme and freshly ground pepper.
- Add the goats cheese and roasted squash from the oven and stir gently until the goats cheese has started melting.
- Serve and eat immediately with some fresh crunchy bread and a green salad.
Top Tips for Perfect Risotto
- Always use hot or warm stock so it doesn’t shock the rice.
- Stir the rice but not too much. ‘Agitate’ the rice which realises the starch but ensure you don’t stir it constantly.
- Add the hot stock slowly, allowing each ladle to absorb before adding more.
- Like pasta, the rice should be al dente–just cooked, with a little bite to it. Risotto should not be overly mushy.
- Cook on an even heat so that the rice is on a medium simmer throughout.
- Add your meat, vegetables and cheese towards the end of the cooking process so that they are not over cooked.