Some people requested the recipe for a plain risotto of which my wife had posted a picture on Facebook. Well, why not?
The trick with a good risotto is good ingredients and patience – you will have to stir almost constantly.
I used some of the Aquarello risotto rice my wife had bought once, which is expensive and good and used a leftover beef stock.
You can use any clear stock as long as it does not have an overpowering taste. We were out of dried ceps so no mushrooms.
I used freshly grated Parmesan and some saffron. In the end, because we had it in the fridge, I added some cream.
You can add mushroom, peas, asparagus, goose liver, truffle, but this is the basic thing it is already very nice.
- 4 shallots
- 200 grams of risotto
- One litre of stock
- One glass of white wine
- Several strands of saffron
- Olive oil
- White pepper
- Fresh Parmesan
- Some cream
- Heat the stock
- Slice the shallots finely
- Heat oil in a heavy casserole and add the shallots and rice.
- Stir to prevent it from sticking
- Add the white wine and let it evaporate, keep stirring
- Add the stock ladle by ladle and keep stirring. Early on add the saffron.
- Keep stirring for 20 minutes
- Take from the heat.
- Add grated cheese and stir.
- Add the cream and pepper and stir.