Risotto

Name: Risotto
Total time: 30 min
Yield: serves 4
Cuisine: Italian
Ingredients: k fresh hot chicken stoc made up to 1 litre; 2 spring onions; butter; 200g carnaroli rice; ½ glass white wine; 200g fresh or frozen peas; 50g parmesan grated; 5 leaves mint shredded; 75g prosciutto chopped

Published: March 25, 2015 at 3:05 PM

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serves 4

Easy

Total time: 30 mins

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When making risotto, ‘stir continuously and also vigorously at the end to get a creamy texture,’ says Theo Randall. Formerly head chef at The River Café, Theo opened his acclaimed restaurant at the InterContinental Hotel, London (020 7318 8747; theorandall.com) last year. We asked him to share his perfect risotto recipe.

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Ingredients

Nutrition

k fresh hot chicken stoc

made up to 1 litre
2 spring onions
butter
200g carnaroli rice
½ glass white wine
200g fresh or frozen peas
50g parmesan

grated
5 leaves mint

shredded
75g prosciutto

chopped

Nutrition: per serving

kcal435
fat19.8g
saturates0g
carbs41.9g
sugars0g
fibre1.4g
protein23.7g
salt2.39g

Method

step 1

Keep the chicken stock hot over a gentle heat. Fry the spring onions gently in 50g of butter until soft. Add the rice and stir on a low heat for 5 minutes until it has turned translucent. Add the wine, turn up the heat and add 1 ladle of stock and the peas. Continue gradually adding stock, stirring constantly until the rice is soft but still has a bite. Add the parmesan, mint, another small knob of butter and the prosciutto and stir until smooth and creamy.

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