13th November 2014

Plain Risotto

By MaitreMarcel

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


  1. Heat the stock
  2. Slice the shallots finely
  3. Heat oil in a heavy casserole and add the shallots and rice.
  4. Stir to prevent it from sticking
  5. Add the white wine and let it evaporate, keep stirring
  6. Add the stock ladle by ladle and keep stirring. Early on add the saffron.
  7. Keep stirring for 20 minutes
  8. Take from the heat.
  9. Add grated cheese and stir.
  10. Add the cream and pepper and stir.
  11. Present.