I normally make a lemon and rocket risotto, however when I made this risotto I had no lemons or rocket! So I made this variation which was very tasty and went down well.
In a large frying pan, place some olive oil and butter. Then add some finely chopped onion. I also added some diced pancetta.
Soften the onions.
Bring up the heat.
Add the risotto rice and ensure that the rice is coated in the oil and butter. The key I have found to a good risotto is using good risotto rice.
Not having any chicken stock, I added some beef stock and some dried Italian herbs.
Keep topping up with stock to ensure that the rice doesn’t dry out.
Once the rice is virtually cooked I added a large handful of grated parmesan and some freshly ground black pepper.
2 Replies to “Risotto”
Any rice which works with Paella will work with Risotto. Arborio and Carnaroli are popular types. There is also a type of pink rice grown in the Carmargue which can be used if available. http://www.fotobank.ru/img/SF18-9163.jpg?size=l
Why not try making Risotto with barley – now there’s a difference?
I’ll try again
Any type of rice that works with Paella will work with Risotto. Arborio and Carnaroli are two popular types. There’s also a pinkrice grown in the Camargue which works quite well if pushed.
Why not ring the changes and try a Risotto made with Barley, less continental and quite a different taste. Enjoy.