Parmesan Risotto with White Wine and Butter

What you need

• 1.4 l (6 cups) chicken stock
• 60 g (2 oz) unsalted butter, cubed, kept cold
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 320 g (1 2/3 cups) arborio rice
• 150 ml (2/3 cup) dry white wine
• 70 g (2/3 cup) parmesan, finely grated, plus extra for serving
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Warm the chicken stock in a saucepan until it just simmers, then turn the heat to the lowest setting to keep it hot.

2. 2

   In a wide, heavy pan over medium-low heat, melt half the butter with the olive oil.

3. 3

   Add the onion and a pinch of salt. Cook gently, stirring often, until soft and see-through but not browned, 6-8 min.

4. 4

   Tip in the rice and raise the heat to medium. Stir for 2-3 min, until every grain is coated in fat and the edges look glassy.

5. 5

   Pour in the wine and stir until the pan is nearly dry and the sharp alcohol smell is gone, about 2 min.

6. 6

   Add a ladle of hot stock and stir until the rice has taken most of it in.

7. 7

   Keep adding stock a ladle at a time, stirring often and waiting until each addition is mostly absorbed. Never let the pan go fully dry.

8. 8

   Start tasting after 16 min. The rice is ready when tender with a slight bite in the centre, usually 18-22 min after the first ladle.

9. 9

   Take the pan off the heat. Add a final splash of stock so the risotto is loose enough to spread slowly on a plate.

10. 10

    Beat in the remaining butter and the parmesan until creamy and glossy, about 1 min.

11. 11

    Season with salt and black pepper, cover and leave to rest for 2 min.

12. 12

    Serve in warm shallow bowls with extra parmesan on top.

Imported from ricardocuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.