Risotto is an Italian rice dish that is often thought of as a technically challenging one. It is made with a type called Arborio rice. This relatively short grained rice has a robust, complex taste and flavour profile and is known to absorb ingredients rather well. Think of creating this excellent dish for your next date night and you’re sure to wow them.

1. Gather the ingredients.
2. In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto. In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat.
3. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma.
4. Make sure not to let the rice turn brown. Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed. Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed.
5. When the rice appears almost dry, add another ladle of stock and repeat the process. Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy (al dente).
6. Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley.
7. Season to taste with kosher salt and Isvaari Black Pepper Powder .
8. Serve in bowls and enjoy.
Buy ingredients for this recipe
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Isvaari Black Pepper Powder,100g | Gourmet Food, Herbs, Spices and Condiments, Pepper Powder, Special Offer | ₹160.00 | Out of stock | |
Dolce Vita White Wine Vinegar, 500ml | Gourmet Food, Oils & Vinegars, Vinegar | Original price was: ₹255.00.₹229.00Current price is: ₹229.00. | ![]() | |
Cascina Belvedere Arborio Italian Rice,1kg | Cereals, Grains & Pasta, Gourmet Food, Rice | Out of stock | ||
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Ingredients
Directions
1. Gather the ingredients.
2. In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto. In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat.
3. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma.
4. Make sure not to let the rice turn brown. Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed. Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed.
5. When the rice appears almost dry, add another ladle of stock and repeat the process. Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy (al dente).
6. Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley.
7. Season to taste with kosher salt and Isvaari Black Pepper Powder .
8. Serve in bowls and enjoy.
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