Basic Risotto
Ingredients
2 tablespoons olive oil
200g arborio rice
5 cups stock
fillings of your choice: try pumpkin, pea and feta; sun-dried tomato and baby spinach
Preparation Method
1- Simmer stock on the stove, in a saucepan
2- In another saucepan, heat the oil, add the rice. Stir, coating the rice with oil, for 2 mins until you hear a cracking sound and rice becomes translucent.
3- add 1/2 cup stock to the rice, and stir until absorbed. continue adding stock this way until the rice is cooked.
4- After 15-20 mins, taste- the rice should be firm, but not crunchy.
5- Remove from heat, add whatever flavourings you want. Serve.
Serves 4
Recipe sourced from book: 4 ingedients by Kim McCosker & Rachael Bermingham
