Cater to a wide range of flavours and dietary requirements and make risotto your way by mixing and matching with the steps below and discover how to make the perfect risotto every time.
How to make the Perfect Risotto
Step 1: Toast your rice/grains
Heat a little oil and butter in a large saucepan, sauté garlic and onion until soft over a medium heat, add rice/grains, and toast to develop flavour.
Select 1 of the following
Arborio Rice
Arborio rice is the traditional rice used for making risotto. It has a high starch content and absorbs liquids well, while still maintaining a firm texture in the centre.
Carnaroli Rice
Carnaroli has a slightly longer grain and higher starch content compared to arborio rice, which helps it retain its texture even during longer cooking times.
Quinoa
While not a true rice, quinoa is a high-protein grain that can be used as a rice substitute. It’s rich in amino acids, fibre, and various vitamins and minerals.
Cauliflower Rice
A low-carb alternative, cauliflower rice is made by grating or processing cauliflower into rice-sized pieces. It’s a great option to reduce carbohydrate intake.
Step 2: Stock
Deglaze pan with wine. Warm your stock in a separate pan, add one ladle at a time, stirring with each addition, letting the rice absorb the stock.
Chicken Stock
A flavourful liquid made by simmering chicken bones, vegetables and aromatics in water. Strain liquid, discarding solids.
Vegetable Stock
Made with vegetables such as carrots, celery and onions, herbs like parsley, and water. Simmer for one hour, strain before using.
Fish stock
Made by simmering fish bones and heads with vegetables and herbs for about 45 minutes. Strain through a fine-mesh strainer before using.
Beef stock
Roast the beef bones and vegetables for 1 hour then place into a large pot and cover with cold water and simmer for 6 hours.
Step 3: Flavour
Choose your Spring combination.
Plain
Known as ‘risotto alla Milanese’, this classic Italian style highlights the simple yet rich and comforting flavours of creamy arborio rice.
Lemon & Asparagus
Fresh lemon zest and juice provide a refreshing tang, and tender asparagus adds a delicate crunch.
Butternut Pumpkin & Sage
Roasted butternut pumpkin has a slightly sweet taste, and fried sage leaves provide a fragrant element.
Sun-Dried Tomato and Pesto
Incorporate sun-dried tomatoes for sweetness and depth. Swirl in a dollop of pesto for a herby kick.
Step 4: Protein
Add lean protein for extra flavour and texture.
Chicken
Grilled, roasted, or poached chicken breast can be placed on top of a plate of risotto. You can season the chicken with herbs, lemon, or a simple marinade.
Seafood
Shrimp, scallops, mussels, clams, or pieces of fish (salmon or cod) are excellent options. Cooked seafood can be gently placed on or mixed into the risotto.
Red meat
Slices of grilled or pan-seared lamb, venison or beef can be paired with risotto. Consider using a flavourful marinade or rub on the meat to enhance the taste.
Egg
A poached or soft-boiled egg can be a unique protein addition. When broken open on top, the egg yolk mixes with the risotto, creating a rich, luscious sauce.
Step 5: Garnish
Remove from the heat and top before serving. Finish it off with any of the following.
Fresh Herbs
Chopped fresh herbs like parsley, basil, chives or tarragon can provide a flavour burst. Sprinkle over the top just before serving.
Toasted Nuts
Toasted and chopped nuts, such as pine nuts, almonds or walnuts can add crunch and enhance the nuttiness to the dish.
Crispy Prosciutto
Crumbled crispy prosciutto or bacon can offer a savoury, salty contrast to the creamy rice and balance the sweetness.
Shaved Cheese
Thin shavings of hard cheeses like Parmesan, pecorino or grana padano can melt into the risotto and provide flavour and texture.
