How to cook risotto rice

It is often thought that making a risotto is difficult and complicated. But in actual fact, it’s pretty simple to cook risotto rice and can be ready to serve in just 30 minutes. All it takes is the right method and patience to cook the perfect tasty meal. A heavy-based saucepan will give better results when cooking and it requires constant attention, unlike regular basmati or other types of rice. If you don't get it quite right the first time, there's always our cheat recipe using Veetee Heat & Eat Rice.

By following these simple steps you too can cook the perfect risotto rice with ease. The results are really worth putting in that extra bit of effort:
 

Risotto Recipe

Add the stock to boiling water and let it simmer. At the same time add the onions and garlic to a pan and sauté the ingredients with butter. This creates the flavour base for the risotto. Pour the rice into the pan of sautéed ingredients and stir for a few minutes until every grain has started to turn translucent around the edges. At this point you can add a splash of white wine. ½ a cup or so should be enough to add another layer of flavour and help lift any bits that have caramelised in the pan. Begin to add the warmed stock to the rice. Adding it slowly instead of all at once allows the risotto to absorb more of the stock and leads to a richer flavour.  

Allow the rice to absorb nearly all of the stock and it should be nearly ready to serve. As a final step add the parmesan cheese and stir in with the remaining stock to make it extra-creamy.

Things to remember

  1. Make sure you constantly stir the rice to make sure it cooks evenly and doesn’t burn
  2. Test the rice before serving, risotto is perfect to serve slightly al dente
  3. Serve immediately after cooking, the longer it stands you’ll lose the creamy texture
  4. Add vegetables or meat to the mix once cooked as you desire