For a quantity1 quantity of (Arborio) rice. (Use 100 g or ½ cup per person)
2 quantities of warm (chicken) stock. (Use 20 cl or 200 g or almost 1 cup per person)*
Sauté onion in some hot olive oil. Add rice and bake until translucent. (1 m).
Add (chicken) stock. Cover and simmer for 15 m. (Or the time indicated on the package when using special rice). Don't stir or uncover.
Add other ingredients, and some stock. Cook for 5 m. Add some butter (and grated cheese). Do not add cold vermouth or wine at the end: this will stop the rice from cooking, heat the liquid a bit before adding.
Add (chicken) stock. Cover and simmer for 15 m. (Or the time indicated on the package when using special rice). Don't stir or uncover.
Add other ingredients, and some stock. Cook for 5 m. Add some butter (and grated cheese). Do not add cold vermouth or wine at the end: this will stop the rice from cooking, heat the liquid a bit before adding.
*When using fast risotto rice, use 15 cl.
Read more risotto recipes for suggestions. Read some vegetable variations. Read more tips.
