I always start cooking by bringing out, measuring and preparing all ingredients. This is particularly important when making a risotto since it requires constant attention and stirring!
Here are the ingredients you’ll need for 4 people:
- One chicken stock cube: I use Knorr®
- 50g of unsalted butter
- One onion
- 400g of carnaroli rice
- 125 ml of dry white wine
- Saffron threads: I use two containers of Bart Spanish Saffron 0.4g
- Approximately 1,5 litres of water
- And for the Mantecatura (the “creaming” step at the end): 75g of unsalted butter, 100g of grated parmesan, salt and pepper (preferably freshly ground)
- two pans: one for the risotto, one for the stock
- a scale, preferably one that measures solids and liquids
- wooden spoon
- a spoon ladle
- mezzaluna or food processor
- Alarm clock or clock!
- measure 75g of unsalted butter, cut in small dice
- grate 100g of parmesan or if using parmesan already grated just weight 100g of it and reserve both in the fridge
Then measure 50g of unsalted butter and add to the pan you’ll use to make the risotto.
Unpeel and chop the onion in very small pieces. I tend to use either the mezzaluna or even my small food processor. Leave it to one side.
Boil the kettle using approximately 1,5 litres of water, add it to the other pan and place the stock cube in it, bring to the boil. Let the stock cube dissolve completely and then leave in a small simmer.
Measure 400g of rice, followed by 125 ml of white wine and leave both to one side.
Have the saffron threads ready to use. Keep a few for the end.
Now you are all set to start cooking!
Set the alarm clock for 12 minutes! This is enough to leave the risotto al dente.
Melt the butter in the pan and add the onion until soft but not coloured. Add the rice and allow to warm up. Add the wine. When the wine is completely evaporated add the saffron threads (remember to leave a few to the end!). Keep stirring through all these actions.
Start adding the stock, ladleful by ladleful. Now start the alarm clock. In the beginning I add two ladlefuls at a time, usually for the first 7 minutes, and after that, one ladleful at a time. Always allow the stock to evaporate in between additions. Keep stirring.
After 12 minutes let the last addition of stock evaporate. Take the risotto from the heat and cover. Let it rest for one minute.
In the meantime go to the fridge and bring out the butter and parmesan for the mantecatura. Uncover the risotto, add the butter and ‘beat’ it quickly in the risotto followed by the parmesan.
Season to taste with salt and pepper.
Plate it, sprinkle with a few saffron threads, serve and BOM APETITE!
Let me know if you have any questions…I’ll be more than happy to help 🙂
Note: The cooking time of the risotto depends on two main factors: the pan and intensity of the stove you use. The time I mention is applicable to a light base pan and electric stove with 7,5 intensity.