basic risotto

While aborio makes a good risotto, Ferron Carnaroli is a superfino rice which is large and has a longer grain which in turn makes a slightly drier risotto, i do like my risotto moist & creamy so i prefer Ferron Vialone Nano which is a starchier rice, perfect for a creamy risotto and perect for rice based desserts.the secret to a good risotto is in the constant stirring.

what you need

300 grams Ferron or Arborio rice
30 ml of olive oil
50 grams of butter*
1 medium onion, chopped
1 1/4 litres chicken stock
60 grams parmesan, grated

what to do

stock

Put chicken carcass, carrots, onion and celery and a beef bone into a large pot. Cover with cold water and bring slowly to the boil . Cook one hour. This does not need the same attention to skimming as for brodo. Being cloudy does not matter in risotto.

To cook the rice

Melt the butter and oil together. Fry the onion but do not colour Fry the rice with the onions, and then add a few ladles of stock. Do not let the rice brown. Turn down heat and cover. After 10 minutes, add more stock and stir again. You will need to keep watching, stirring and adding stock. Takes 25-30 minutes approx. Fold through parmesan before serving

Note

Many of the tradititional recipes use more butter, particularly added at the end mantecato (creamed) but people now seem to prefer a less buttery flavour. However you can't make true risotto just with oil. You must be able to smell and taste butter. It's an important part of the dish. An exception can be made with fish risotto.

If prefer not to add wine to my risotto as the acidity can take away from the natural flavours.