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Ferron No-Stir Risotto

Ferron No-Stir Risotto

Ferron No-Stir Risotto

Serves 2-3 

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)
Sal de Añana spring 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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Items 1 to 9 of 17 total

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Sabato


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