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Ferron No-Stir Risotto

Ferron No-Stir Risotto

serves 4 as a main

extra virgin olive oil (EVO)
1 onion or 2-3 shallots, chopped
1-2 cloves of garlic, chopped (optional)
2 cups Ferron carnaroli or vialone nano risotto rice
4 cups Sabato stock , simmering (available in vegetable, beef, porcini, fish and chicken from our showroom)
Sea salt and freshly ground black pepper
Parmigiano Reggiano  or Grana Padano cheese, grated (optional)

Heat EVO in a heavy-based pot and cook the onion and garlic until soft. Add the rice and stir for a couple of minutes (this is called ‘toasting’ the rice).

Add the simmering stock all at once and bring to the boil. Turn down to a simmer, add salt, cover, and cook for 15 minutes. While the risotto is cooking, prepare any other ingredients of your choice – see our suggestions below.

When the rice is al dente, season and rest for a few minutes off the heat. Add your other ingredients and ‘mantecare’ - stir the risotto off the heat to release the natural starches which make it creamy. Stir through Parmigiano or Grana Padano if desired and a little extra stock if necessary. The amount depends on how ‘all’onda’ (creamy) you prefer your risotto.

Some suggested additions:

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Grid  List 

Items 1 to 9 of 10 total

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Sabato


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