Jamie Oliver’s Classic Risotto Recipe

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Risotto, that creamy, comforting Italian rice dish, can seem intimidating at first. But fear not! With the right ingredients, technique, and a little patience, you’ll be whipping up Jamie Oliver’s version like a pro in no time. This guide will take you through everything you need to know, from gathering the essentials to plating up a restaurant-worthy dish.

Ingredients:

Pea and goat’s cheese risotto
Pea and goat’s cheese risotto

Arborio rice: 2 cups (400g) – This short-grain rice is key for achieving that signature risotto texture.

  • Vegetable stock: 1.2 liters (5 cups) – Homemade or store-bought, it adds depth of flavor.
  • White wine: 125ml (half cup) – A dry white wine like Pinot Grigio deglazes the pan and adds acidity.
  • Shallot: 1, finely chopped – Shallots offer a milder onion flavor compared to red or yellow onions.
  • Garlic clove: 1, minced – Fresh garlic adds a pungent kick.
  • Butter: 50g, knob – Butter adds richness and helps create a creamy texture.
  • Parmigiano Reggiano cheese: 50g, grated + extra for serving – This cheese adds a salty, nutty depth.
  • Extra virgin olive oil: a drizzle
  • Salt & freshly ground black pepper: to taste

  • Directions:

    1. Prepare your stock: In a saucepan, heat the vegetable stock to a simmer. Keep it warm over low heat throughout the cooking process.

    2. Sauté the aromatics: In a large heavy-bottomed pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the shallot and cook for 2-3 minutes, until softened and translucent. Add the garlic and cook for another minute, being careful not to burn it.

    3. Toast the rice: Add the Arborio rice to the pot and stir to coat with the oil. Cook for 2-3 minutes, stirring constantly, until the rice becomes translucent and slightly toasted.

    4. Deglaze with wine: Pour in the white wine and cook, stirring frequently, until the wine is almost completely absorbed.

    5. Gradual stock addition: Now comes the fun part! Start adding the hot vegetable stock, about a ladleful at a time. Stir constantly after each addition, allowing the rice to absorb the liquid before adding more. This slow, gradual addition helps release the starches from the rice, creating the creamy texture we love.

    6. Patience is key: This process takes about 18-20 minutes. Continue adding stock and stirring regularly, until the rice is cooked through but still has a slight bite to it (al dente). You may not need all the stock, so adjust as needed. The rice should be creamy but not mushy.

    7. Final touches: Once cooked, remove the pot from the heat. Stir in the knob of butter and grated Parmigiano Reggiano cheese. Season generously with salt and freshly ground black pepper to taste.

    8. Serve immediately: For the best texture, risotto is best enjoyed right away. Plate it up and serve with additional grated cheese on the side for those who want to add more.

    Nutrition Facts (per serving):

    This recipe yields approximately 4 servings. Please note that these are approximate values and can vary depending on the specific ingredients you use.

    Calories: 450kcal

  • Fat: 20g
  • Saturated Fat: 10g
  • Carbohydrates: 55g
  • Sugar: 5g
  • Protein: 15g
  • Sodium: 500mg (depending on the saltiness of your stock)

  • Conclusion:

    With a little practice, you can master the art of risotto. This recipe from Jamie Oliver provides a solid foundation for creating a delicious and satisfying dish. Remember, the key is to use the right type of rice, add the stock gradually, and stir frequently. So, gather your ingredients, crank up some Italian tunes, and get ready to impress your taste buds!

    Frequently Asked Questions (FAQs):

    1. Can I substitute another type of rice for Arborio? Technically, yes, but other types of rice won’t have the same starchy content as Arborio, which is essential for achieving the creamy texture of risotto. You might end up with a rice dish, but not quite a true risotto.