Having a good base recipe for risotto means you can make it throughout the year using the freshest produce on hand. The key to making good risotto is frequent stirring so as to massage the starch out of the rice grains, resulting in a creamy sauce.
Serves 4
Ingredients:
• 1.5 litres (6 cups) vegetable or chicken stock
• 2 tbsp olive oil
• 1 onion (about 150g), finely chopped
• 1 celery stalk (about 150g), finely chopped
• 2 garlic cloves, finely chopped
• 1ó cups (300g) Arborio risotto rice
• 1 small glass (150ml) dry white wine
• zest of 1 lemon, + wedges for serving
• bunch of spinach (about 250g), washed and roughly chopped
• 50g (about ⅓ cup) grated parmesan + extra for serving
• 30g (2 tbsp) butter
Method:
In a large saucepan bring the stock to a gentle simmer over a low heat.
Heat the oil in a large heavy-based pan over a moderate heat.
Add the onion and celery, and sauté for 5 minutes until softened.
Add the garlic and rice and stir for 1 minute until the rice is trans-lucent. Add the wine, stirring until the wine has evaporated.
Begin to add the hot stock one ladle at a time. Stir frequently, to prevent sticking, until the liquid is absorbed; then add the next ladle of hot stock.
Cook for 20–25 minutes until the rice is al dente and the risotto has a porridge-like consistency. Add a little boiling water if the stock runs out before the rice is ready.
In the last few minutes of cooking, add the lemon zest and spinach, stirring until wilted. Remove from the heat and fold through the grated parmesan and butter.
Serve immediately with lemon wedges on the side.
