Overview
Have you been playing holdfast all day and need some heckin good food to chill your nerves? This is the guide for you! Learn a fairly simple but tasty Risotto recipe!
The Ingredients and the beginning
- For this recipe you will need Arborio rice, a stock cube with loads of water, 2 cloves of garlic, an onion, pepper and parmisan cheese.
- The optional ingredients I have chosen that are pretty much interchangeable is bacon, mushrooms, basil and peas. You can use any other combinations are various meats, vegetables and spices but try keep to mediterranean spices but I’ve found these work really well together.
- Once you have all these ingredients together you want to chop up the onion and garlic and the vegetables.
- Heat some oil in a pan and add the onion and garlic and cook till the onion is golden brown. I accidentally overcooked the onions in the picture but I can confirm it still tasted good.
The beginning of the meat
- Start cooking any meat you want to put in now in a seperate pan.
Adding the rice and the beginnings of the veg.
- The next step is to make stock water, which is basically where you mix your stock cube in some hot water. Pretty simple. Make sure you crumble the stock cube first or it will take ages to work. Should look kinda like this.
- Then add the risotto rice into the pan with the onions and stir so the rice absorbs the oil. Like the picture below.
- Then slowly add the stock mixture to the rice so that the rice is covered in the water. Try keep the water topped up at all times till further notice.
- If the water starts to boil lower the heat on the hob to about 2/6 of the max setting and keep it at a low boil and cover the pan.
- At this point the meat should be reasonably cooked so add the vegetables to the same pan and keep cooking till the vegetables are soft.
- Then add the spices to the risotto, I would advise adding lots of pepper it works really well.
Adding the vegetable and the end.
- Once those vegetables are soft, add them to the rice. At this point add any frozen vegetables such as peas at this point.
- Keep tasting the individual rice grains to see if they have fully absorbed the water. They shouldn’t taste crunchy, it should feel kinda like a rice crispy that’s been in the milk too long which is a terrible analogy.
- While waiting for this to happen now is a good time to grate that cheese I told you about in part one. Use the fine grating side not the thick grating, otherwise the cheese bits are too big. Should look like this.
- Great so the rice is the correct texture now, so add the meat that also should now be cooked and mix it in well. Then allow the water to boil off.
The cheesening finale
- The water is boiled off, all is ready.
- Add the cheese in excess in little bits and mix in. I cannot exaggerate about how much cheese you need.
- Honestly it brings great joy to me.
- Excellent! You made it to the end of my guide. If you suceeded in making this drop me a message! I would love to hear of your sucesses/failures. If you have any adjustments you made that worked really well let me know. But mine looked like this.
Important afternotes.
- This risotto should be good to store in the fridge and eat for dinner the day after but no longer than that.
- I hope you enjoyed my guide feel free to add me on steam.
- If you want to know more recipes you can join the 63e! For more information add me on steam or register on our website [link]