Basic risotto
Preparation : 10 min
Cooking : 25 min
Total time : 35 min Rest : 0 min
100 ml white wine
320 g risotto rice
1 clove of garlic
1 pinch salt
1 pinch pepper
100 g grated parmesan
40 g butter
2 tbsp olive oil
750 ml water
1 spring onion
1 shallot
1 vegetable stock cube
Associated products
Arborio or Carnaroli rice are a great choice for this recipe.
- 1 clove of garlic
- 1 spring onion
- 1 shallot
- 40 g butter
- 2 tbsp olive oil
- 320 g risotto rice
- 100 ml white wine
- 1 pinch salt
- 1 pinch pepper
- 750 ml water
- 1 vegetable stock cube
- 100 g grated parmesan
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
7 comments
followed the recipe to the letter and ended up with a rice paste rather than risotto
Halved the receipe & added Mushrooms & peas 😋
made this & added raw prawns 10 mins before end of cooking plus lemon juice after - delicious !
First time making risotto in CE. Found the rice started breaking down and becoming a little mushy so would reduce cooking time by 2-3mins next time. A bit too much cheese in my opinion too, would reduce to 70grams. Was still enjoyed by most.
This recipe is a staple in my house! I roast pumpkin or sauté mushrooms separately whilst the risotto is cooking and stir through in the end with the parmesan. Never fails!
I sauteed carrot mushroom and onion before adding the rice. I missed the saute rice bit and put all the water and everything else in 🙄but turned out great. I am planning on making arancini so didn't put as much liquid in rice, perfect, still a little aldente.
delicious