I have been making risotto much more often now, as you might expect, the more you cook it, the easier it is and also becomes less daunting. What I like about risotto is how easy it is to add different flavours and make something different each time. The key of course is to use the right kind of rice; I have started to experiment with different kinds of risotto rice. As well as the usual suspect, arborio, I have also been using carnaroli. The end results are very similar, the creamy consistency is what makes a risotto a risotto.
The process I use is as follows.
In a large frying pan, place some olive oil. Then add some finely chopped onion.
Soften the onions.
Bring up the heat.
Add the risotto rice and ensure that the rice is coated in the oil
and mixed in with the onion.
Now add some stock. I either use chicken stock or vegetable stock. If it’s in the fridge I also occassionally use some white wine.
Keep topping up with stock to ensure that the rice doesn’t dry out.
Stir on a regular basis. This will help create a creamy texture.
Once the rice is virtually cooked, add a large handful of grated parmesan and some freshly ground black pepper.
For flavours I will either add the ingredients in with the onions, or cook them separately. With some ingredients such as mushrooms I may do both!