Y’s Risotto Recipe

27 Oct 2013
POSTED BY Y Magazine

Direction common for all risotto



Stage 1
Heat the stock. In a separate pan, heat the butter, add the rice and turn up the heat.
Stage 2
The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent.
Stage 3
Add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
Stage 4
Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow sitting for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

During stage 3 and stage 4 add the ingredient for a particular risotto

Risotto with lobster & asparagus

Serve 6 persons

• Rice type Arborio or Carnaroli 80 to 100 Gm per person
• Vegetal stock 1.1 Lt
• Lobster ½ per person
• Asparagus 500 gm
• Butter
• Fresh cream
• Seasoning: salt and pepper

Risotto with lamb chop, porcini & herbs

Serve 6 persons

• Rice type Arborio or Carnaroli 80 to 100 Gm per person
• Vegetal stock 1.1 Lt
• Lamb chop 2 per person
• Fresh porcini mushrooms 300 gm
• Herbs (rosemary, sage, thyme)
• Butter
• Parmesan Cheese grated
• Seasoning: salt and pepper


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