Think risotto is hard? It's easy once you know how! Follow our simple step-by-step picture guide to get your risotto perfect every time
Think risotto is hard? It's easy once you know how! Follow our simple step-by-step picture guide to get your risotto perfect every time First get the recipe for Rosemary Schrager's basic herb risotto.
How to make risotto: Step 1
Pour the stock into a pan and bring to a simmer. Keep over a gentle heat while you make the risotto.
How to make risotto: Step 2
Melt the butter in a heavy-based saucepan.
How to make risotto: Step 3
Add the onions and leeks.
How to make risotto: Step 4
Stir, then cover and cook gently until soft but not coloured.
How to make risotto: Step 5
Add the rice and stir for 1 or 2 minutes until well coated with the butter.
How to make risotto: Step 6
Pour in the white wine, if using, and stir until it has been completely absorbed by the rice.
How to make risotto: Step 7
Start adding the hot stock a ladleful at a time, stirring continuously.
How to make risotto: Step 8
Make sure each addition is completely absorbed before adding the next ladleful. 'The rice should be crying out for liquid before you add more,' says Rosemary Schrager.
How to make risotto: Step 9
Repeat until you have added all the stock – it should take 25 to 30 minutes and the mixture needs to be at a gentle simmer throughout.
How to make risotto: Step 10
At the end, the rice should be cooked through, but still a little al dente.
How to make risotto: Step 11
Stir in the Parmesan, parsley, coriander and 2 tablespoons of the chives.
How to make risotto: Step 12
Season well with salt and pepper and gently stir in the cream. Sprinkle with the remaining chives and serve immediately.
Your finished risotto
This basic herb risotto is the perfect starting point, see our top 10 risotto recipes for delicious ways to adapt it.
Taken from Rosemary Shrager's Absolutely Foolproof Classic Home Cooking (published by Hamlyn, £18.99, octopusbooks.co.uk)
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