Storecupboard basic risotto - easy family meal
  • 1 onion, medium dice
  • 2 cups of risotto rice (Arborio or Carnaroli are good options)
  • 5-6 cups stock (chicken or vegetable are good)
  • ¼ cup wine
  • 50-75 gm grated Parmesan
  • 50 gm butter
  1. Heat the stock in a separate pan.
  2. In another, larger one saute your onions (or leeks or spring onions) in oil and half the butter. Add your rice, let the grains get coated in the oil.
  3. Add approximately a ¼ cup of wine and let it evaporate.
  4. Add the warm stock half a cupful at a time, allowing it to be absorbed by the rice before you add another cupful. Stir gently.
  5. When the rice is cooked to your liking (al dente: with a little bite left in it is traditional) remove from heat and stir through rest of the butter and grated cheese.
  6. Season to taste with salt and pepper – if you have used pre-made stock and a salty parmesan you might not need any additional salt.
  7. Serve in warmed wide bowls to slow the cooking process down.
Recipe by Munch at