Gabriele Ferron’s basic risotto

Gabriele Ferron’s basic risotto

By
From
Becasse
Serves
8
Photographer
Steve Brown

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
1/2 onion, peeled and finely diced
salt and freshly ground pepper
400g ferron vialone nano risotto rice
1 litre Mushroom stock, kept simmering

Method

  1. To make the basic risotto, heat a large heavy-based saucepan over a medium heat. Add the oil and onion and season well with salt and pepper. Sweat onion gently for about 4 minutes until soft and transparent.
  2. Add the rice and stir briefly until coated with oil. Pour in the hot stock, swirl it around gently and cover with a tight-fitting lid. Lower the heat and simmer gently for about 13 minutes. Remove the lid and stir well to release the gluten.
  3. The basic risotto can be prepared ahead of time to this stage. If you wish to finish the dish later, spread it out onto a shallow tray, cover and refrigerate for up to 2 days. Otherwise continue with your choice of ingredients.
  4. Finish the risotto with your choice of flavourings, such as mushrooms. Taste and adjust seasonings then serve.
Tags:
restaurant
Becasse
Justin
North
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