I got this recipe from my beau. Actually, this was the first thing he cooked for me! I was smitten and naturally concluded that it was the norm for men on the continent to casually whip up a risotto for lunch.
I like to think of this risotto as somewhat of a saviour for the hungry man (or woman). The simplest of risotto’s, yet so damn good.
If you can hold out for 20 minutes, hungry man, then this one’s for you.
- 400g arborio risotto rice
- 1 litre of good quality chicken or vegetable stock
- 1 medium white onion, finely chopped
- 100ml dry white wine
- A few sprigs of thyme, stalks removed
- Olive oil
- 1 tablespoon butter
- 2 tablespoons good quality parmigiano reggiano, finely grated
On a medium heat, heat the oil in a large saucepan. Add the onion and sweat for a few minutes before adding a sprinkling of seasoning and the thyme; cook gently for a couple of minutes.
Next add the rice, stirring well so it becomes coated with the flavours from the onion and thyme, and once it becomes slightly translucent pour in the white wine. At this point you’ll want to shove your face above the pan and take in the gorgeous smell as the wine sizzles with the heat. Cook down stirring often until the wine has reduced.
Once the wine has reduced ladle in some of the stock (I usually add two ladles at a time), stir frequently until the majority of the stock has been absorbed, then repeat the process.
You’ll need to continue to do this until you have used all of the stock, whilst at the same time continuing to stir almost continuously and vigorously in order to bash the starch out of the rice. The end result should be smooth and creamy, but with the rice al dente.
Season with salt and pepper to taste and stir in the butter and parmigiano. Sprinkle with thyme to garnish.
However if you really are the ‘hungry man’, just go ahead and eat it straight from the pan – I won’t tell.