Risotto is my favourite dish of all time.
I wish my body would allow me to eat this everyday of the week.
It is pure comfort in a bowl.
Once you master the basic elements of the risotto they are so many combinations of flavours that you can experiment with.
1 teasp. olive oil
1 garlic clove
200g risotto rice (arborio)
1 glass of dry white wine (chardonnay)
Salt and pepper
500-600ml hot chicken stock
Fresh prawns (10-12)
50g frozen peas
Asparagus stalks (8)
75g parmesan cheese
Place the chicken stock in a pot and allow to simmer gently.
Finely dice the onion and garlic. Melt the butter in a pot with a little olive oil.
Sweat the onion on a low heat and cover with a lid. Allow the onion and garlic to soften but not colour for 5-6minutes. Season with salt and pepper.
Watch carefully to avoid burning.
Add in the arborio rice and allow it to coat in the onions. Cook on a medium heat for 1-2minutes.
Pour in the glass of white wine and allow the rice to bubble and absorb the wine. Ladle in the hot chicken stock and allow to absorb while continually stirring. Continue adding stock every few minutes until the rice is almost tender (12-15minutes of cooking).
Boil a separate pot of water and add salt. Cook the asparagus for 4-5minutes until tender. Toss in the prawns and peas and cook until the prawns change colour (1-2mins).
Taste the rice to ensure it still has a little bite. Add in the 50g butter and allow to melt in.
Add in half of the parmesan cheese. Check and correct seasoning.
Spoon the risotto into warmed bowls with the asparagus stalks on top.
Finish with some more parmesan cheese on top.