How To Make Risotto

The first step is to sauté the onions in some olive oil then add the rice grains, stir well to coat the grains in the oil and cook until the rice starts to crackle, but be careful not to let the grains burn! If the onions brown, it will ruin the flavour of the risotto. If the rice browns even a little, it will not release the starch, which is needed to bind the rice together.

The rice will get the majority of its flavour from the stock added so be sure to pack a punch. Add a Knorr Chicken Stock Pot to 500 ml of boiling water. Keep the stock warm and slowly add to the rice, a ladleful at a time, stirring really well. Wait until the rice absorbs all the stock before adding some more. Be sure that the stock you’re adding is always hot, otherwise it will cool everything down and ruin your risotto.

The rice needs to be stirred at regular intervals to ensure it doesn’t stick or burn. Stirring helps to release the starch that gives risotto its creamy texture, it’s very important to the process.

Try experimenting with ingredients such as chopped herbs, wild mushrooms or butternut squash and try adding a grated cheese such as Parmesan.