The secret to a really smooth risotto lies in adding cream to the cooking stock.
Serves 4 as a main course, or 6-8 as a side dish
- 1 cup (250ml) fresh cream
- 4 cups (1 litre) boiling water
- 4 x 25g sachets OXO Concentrated Liquid Chicken Stock
- 2 tablespoons (30ml) butter
- 2 tablespoons (30ml) olive oil
- 1 medium onion, finely chopped
- 1 cup (250ml) Arborio rice (or short grain rice)
- ½ (125ml) dry white wine
- 1 x 250g punnet sliced mushrooms (Portabello is best)
- salt and freshly ground black pepper to taste
- 2 teaspoons (10ml) lemon rind, grated
- 3 tablespoons (45ml) finely sliced fresh chives or parsley
- 1 clove garlic, crushed
- Mix the cream, boiling water and OXO Concentrated Liquid Chicken Stock in a jug and keep on the side.
- Melt the butter and oil in a medium/large heavy based saucepan, add the onion and sauté over medium heat until the onion is wilted and golden.
- Add all the rice at once and, over high heat, stir-fry for 2-3 minutes until the rice has absorbed the butter and starts discolouring.
- Add the wine and boil fast until reduced out.
- Add all the mushrooms and stir for 1 minute only. Season lightly with salt and freshly ground black pepper.
- Now start adding the sauce/stock mixture, half a cup at a time. Keep stirring gently, over medium heat, until the stock is absorbed, before adding the next half a cup, continue like this until all the stock has been absorbed. It takes about 12-15 minutes.
- Switch off the stove and cover the saucepan with a lid. Mix together the lemon rind, chives and garlic.
- Dish the risotto into 'soup' plates, sprinkle with chive topping and serve with a salad dressed with Balsamic Vinegar as well as a nicely chilled fruity white wine, to turn this simple meal into a special feast.
Chicken Risotto - Use 2 sliced chicken breasts in place of mushrooms.
Peppery Green Pea Risotto - Use 2 cups of frozen petit pois in place of mushrooms.
Butternut Risotto - Use 1½ cups of small diced butternut (1cm x 1cm) in place of mushrooms.