While it would be unfair to say that this is the risotto after which all others are based. But ts lovely simplicity is hard to match. It is a good recipe to start with because it’s simple and requires so few ingredients.
INGREDIENTS
1.2 litres home-made meat stock
1 shallot (or ½ small onion), very finely chopped
60g beef marrow, unsmoked pancetta or fatty prosciutto, very finely chopped
75g butter
350g Italian risotto rice, preferably carnaroli
120ml red wine
⅓ teaspoon powdered saffron or 1 tsp saffron threads
Salt and freshly ground black pepper
60g freshly grated parmesan
METHOD
Bring the stock to simmering point and keep it at a very low simmer.
Put the shallot, beef marrow (or substitute) and 60g of the butter in a saucepan and sauté until the shallot is soft and translucent.
Add the rice into the pan and stir until well coated with fat.
Pour in the wine, boil for 2 minutes, stirring constantly, and then pour in 200ml of the simmering stock.
Cook until nearly all the stock has been absorbed and then add another 150ml of stock. The risotto should cook at a steady lively simmer. Continue adding the stock in small quantities like this, waiting for one to be nearly all absorbed before adding in the next.
About half-way through the cooking add the saffron dissolved in a little hot stock. When the rice is ready – it should be soft and creamy, not mushy or runny – taste and then adjust the seasoning.
Draw off the heat and add in the rest of the butter and 3 tablespoons of the grated parmesan.
Leave to rest for a minute or two and then give the risotto a good stir.
Serve immediately, with the rest of the cheese handed separately.
Original Recipe Anna Del Conte
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