Risotto is the ultimate comfort food and so easy for students to make. You’ve just got to know the tricks of the trade in order to make it perfect. This is perfect for a Saturday night. The combination of orange and basil is slightly unusual but works fantastically. I love creating recipes that make people go “sorry…orange and what?” and this is certainly one of them. Give it a go and fall in love!
- Extra Virgin Olive Oil
- 2 knobs of Butter
- 1 White Onion, finely diced
- Basil, finely chopped
- 150g Risotto Rice
- 1 glass of White Wine
- Vegetable Stock
- Add the onions with the olive oil and 1 knob of butter on a medium heat. Season with salt and pepper and fry for 5 minutes, making sure not to colour the onions.
- Throw in the risotto rice and fry for a further minute. Pour in the wine and cook it away. Don’t worry, it’s not wasted – the beautiful flavour of the grapes will stay!
- Bit by bit, add the stock to the rice. Use a wooden spoon to constantly stir the rice, massaging each grain against each other to ooze out the starch. Keep adding stock and stirring with a spoon for around 15 minutes, or until the rice is cooked al dente.
- When the rice is nearing perfection, squeeze in the juice of 1 orange. The colour will change and become a warm orange colour. Stir in the basil, parmesan and butter. Turn off the heat, cover the pan and leave to sit for 2 minutes. This will make your risotto extra creamy. Serve with a final dusting of parmesan and Bon Appétit!