- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 5 minutes
- Effort: easy
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 sticks celery, finely chopped
- 200 g carnaroli risotto rice
- 350 ml hot chicken stock
- 250 ml Amarone red wine, or other full bodied Italian red
- 75 g unsalted butter
- 75 g grated parmesan, plus extra for serving
1. Heat the oil in a heavy-based saucepan over a medium heat and sweat the onion and celery for 5 minutes, until softened.
2. Tip in the rice and stir for 5 minutes, or until the grains start to turn translucent at the edges.
3. Pour in a ladle of hot chicken stock and stir continuously until all the stock has been absorbed by the rice. Continue adding the stock in this way until all the stock has been absorbed (this will take about 10-15 minutes).
4. Gradually add the wine, in the same way as the stock, stirring continuously between each addition. By the time all the wine has been incorporated, the rice should be al dente (cooked but still firm to the bite). If the rice needs further cooking, add a little more stock and stir again until absorbed.
5. When the rice is almost cooked, add the butter and parmesan and stir really well to give the risotto has a creamy consistency.
6. Season with freshly ground black pepper and a little salt if needed (the parmesan will make it quite salty). Sprinkle over a little extra parmesan and serve at once.
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