This is the purest and maybe the best of all risotto. The one vital ingredient added to the rice and broth is parmesan cheese. In Italian cooking, it’s best to by no means use something besides good-quality, freshly grated parmesan cheese, however for this specific risotto it’s best to make a particular effort to acquire genuine, aged, Italian parmigiano-reggiano from the very best provider you understand.
For four servings
hen inventory cubes 2, dissolved in 1¼ litres of water
shallots or onion 2 tbsp, finely chopped
vegetable oil 2 tbsp
uncooked Italian arborio rice 300g
parmesan 60g, freshly grated
salt if needed
Deliver the inventory to a sluggish, regular simmer. Put the shallots in a heavy-bottomed casserole with 25g of the butter and all of the oil, and sauté over medium-high warmth till translucent however not browned. Add the rice and stir till it’s effectively coated. Sauté calmly, then add 150ml of the simmering inventory and stir whereas cooking, till the rice absorbs the liquid and wipes the edges of the pot as you stir. Add one other 150ml of inventory because the rice dries out, and stir it very regularly to forestall it from sticking.
Once you estimate that the rice is about 5 minutes away from being finished, add all of the grated cheese and the remaining butter. Combine effectively. Test salt. Keep in mind, when the cooking nears the top, to not add an excessive amount of inventory at one time. The risotto ought to be creamy however not runny. Serve instantly, with extra grated cheese, if desired.
From The Traditional Italian Cookbook by Marcella Hazan, broadly out there secondhand. Order a replica of The Necessities of Traditional Italian Cooking (Pan Macmillan, £30) from bookshop.theguardian.com