Risotto
When making risotto, ‘stir continuously and also vigorously at the end to get a creamy texture,’ says Theo Randall. Formerly head chef at The River Café, Theo opened his acclaimed restaurant at the InterContinental Hotel, London (020 7318 8747; theorandall.com) last year. We asked him to share his perfect risotto recipe.
- k fresh hot chicken stocmade up to 1 litre
- 2 spring onions
- butter
- 200g carnaroli rice
- ½ glass white wine
- 200g fresh or frozen peas
- 50g parmesangrated
- 5 leaves mintshredded
- 75g prosciuttochopped
Nutrition: per serving
- kcal435
- fat19.8g
- saturates0g
- carbs41.9g
- sugars0g
- fibre1.4g
- protein23.7g
- salt2.39g
Method
step 1
Keep the chicken stock hot over a gentle heat. Fry the spring onions gently in 50g of butter until soft. Add the rice and stir on a low heat for 5 minutes until it has turned translucent. Add the wine, turn up the heat and add 1 ladle of stock and the peas. Continue gradually adding stock, stirring constantly until the rice is soft but still has a bite. Add the parmesan, mint, another small knob of butter and the prosciutto and stir until smooth and creamy.