Pasta, Noodles and Rice Recipes -
Country-style Risotto Recipe
Pasta, Noodles and Rice
Recipes
-
Country-style
Risotto Recipe
Ingredients
Serve
4
2 tablespoons olive
oil
40 g/1 1/2 oz butter
2 shallots, finely
chopped
1 small onion,
finely chopped
1 rosemary sprig,
finely chopped
1 tablespoon finely
chopped parsley
1/2 teaspoon finely
chopped marjoram
4 basil leaves,
finely chopped
1 garlic clove,
crushed
900 ml/1 1/2 pints
Vegetable Stock
375 g/12 oz arborio rice
50 ml/2 fl oz dry white
wine
4 plum tomatoes,
skinned
2 tablespoons
single cream
salt and pepper
Method:
Heat
the oil and butter in a large saucepan over a low
heat, add the shallots and onion, the herbs and
garlic, and simmer for 5 minutes, stirring
occasionally.
Place the stock in a saucepan and
simmer gently.
Sprinkle the rice in the onion pan, allow it to turn
golden, moisten with wine, and simmer until the
liquid evaporates.
Add the tomatoes, mashing with a
fork.
Mix well
and add enough of the stock to just cover the rice,
stir again and simmer gently, stirring as frequently
as possible.
When most of the liquid has been
absorbed, add more stock; keep adding stock a little
at a time, stirring and simmering gently until all
the stock is absorbed.
As the rice becomes creamy, add plenty of pepper and
stir in the cream just before serving.