Name: Basic risotto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 litre (4 cups) chicken stock; 1/2 cup (125ml) dry white or red wine; 1/4 cup (60ml) olive oil; 100 gram butter, chopped; 1 brown onion, chopped finely; 2 clove garlic, crushed; 1 1/2 cup (300g) carnaroli or arborio rice; 1/2 cup (40g) finely grated parmesan

Make our basic risotto and customise it to your liking. Add any chicken, seafood or vegetables to create a tasty risotto. Your options are endless.

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Ingredients

1 litre (4 cups) chicken stock

1/2 cup (125ml) dry white or red wine

1/4 cup (60ml) olive oil

100 gram butter, chopped

1 brown onion, chopped finely

2 clove garlic, crushed

1 1/2 cup (300g) carnaroli or arborio rice

1/2 cup (40g) finely grated parmesan

Method

1.Place stock and wine in a medium saucepan; bring to a simmer over medium heat and keep at a gentle simmer.

2.Heat oil and half the butter in a heavy-based medium saucepan over medium heat; cook onion and garlic, stirring, 5 minutes or until onion is soft. Add rice; stir 2 minutes or until well coated in oil.

3.Stir in 1 cup hot stock mixture until liquid is absorbed. Continue adding stock mixture, 1 cup at a time, stirring frequently, until liquid is absorbed after each addition. Stir in remaining butter and the parmesan until melted. Serve immediately.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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