Risotto

Name: Risotto
Total time: 30 min
Ingredients: hot chicken stoc k fresh, made up to 1 litre; spring onions 2; butter; carnaroli rice 200g; white wine ½ glass; fresh or frozen peas 200g; parmesan 50g, grated; mint 5 leaves, shredded; prosciutto 75g, chopped

30 minutes
serves 4
Easy

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.

March 25, 2015 at 3:05 pm

Ingredients

hot chicken stoc k fresh, made up to 1 litre
spring onions 2
butter
carnaroli rice 200g
white wine ½ glass
fresh or frozen peas 200g
parmesan 50g, grated
mint 5 leaves, shredded
prosciutto 75g, chopped

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.