Basic Risotto Recipe Jamie Oliver

The secret of a good risotto is to stand over it and give it your undivided (and loving) attention for about 17 minutes.

Stage 1.

Heat the stock.

Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes.

Add the garlic and after another 2 minutes when the vegetables have softened add the rice.

Turn up the heat now.

At this crucial point you can`t leave the pan and anyway this is the best bit.

While slowly stirring continuously you are beginning to fry the rice.

You don`t want any colour at any point.

You must keep the rice moving.

After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base.

Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic !.

It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.

I must admit i`m a sucker for dry vermouth.

When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with t.

chicken stock, olive oil, shallots, celery, salt and black pepper, garlic cloves, risotto rice, dry white vermouth, butter, parmesan cheese