One of my favorite things to make is risotto and this is the base recipe for basic risotto. I will often add to this to make a more interesting and complex dish, but it's actually delicious on it's own.
Cooking Time: 35 minutes
400g Arborio Rice
1l of Stock (Veg or Chicken)
1x Large Onion
3x Garlic Cloves
4x Celery Sticks (Optional)
2 cups Dry White Wine
2 Tbsp Butter (Optional)
Salt & Pepper
Heat the stock. Dice your onion and mince your garlic. If you're including it, finely slice the celery.
In a large pot on medium-low heat, warm the olive oil and melt the butter. Once the oil and butter are shimmering, add your onion, garlic and celery with a pinch of salt and sauté gently for about 10 minutes, stirring regularly.
Add the rice to the pot and turn the heat up to medium-high and keep it moving, making sure none of it gets stuck to the bottom of the pot. After a few minutes, the rice will become a bit translucent around its edges. At this point, add the wine to the pot and stir through.
Once the wine has reduced, add a ladle of stock into the pot. Stir that until it has reduced down and then add another. Repeat this process until your stock is finished or your rice is cooked - whichever comes first. Taste regularly to determine the rice's doneness. It shouldn't be hard, but there should be some resistance when you bite into it. If it's mushy, it's overcooked.
Turn the heat off and add the second bit of butter and stir through until it's melted. At this point, season with salt and pepper to taste.
Top with some freshly grated parmesan and eat it as is, or add any number of ingredients to create an entirely new dish.