With the new year comes the cold winter season, everyone finds themselves reaching for the blankets and hot drinks and warming recipes to comfort your tummy when you get in after a long day. Risotto is a classic Italian dish that can be paired with almost anything so you can get creative! Although making risotto takes a little patience with all the continuous stirring and adding of broth, it ends with a rewarding result that always leaves you satisfied and all in 20 MINS!
This recipe uses Arborio rice which is starchier and therefore stays firmer while cooking helping to create the creamier base we all recognise with risotto. It is a Northern Italian dish that is cooked with broth and is traditionally made using white wine, butter and Parmesan cheese. In our recipe here we have swapped the cheese for Taleggio cheese which will mix and melt into the consistency while cooking. Also find the addition of our delicious Chargrilled Artichokes and Sun-dried Tomatoes with basil & Cheese.
If you are trying out Veganuary this month, simply swap out the cheese for a vegan alternative and use fresh cherry tomatoes.
COOKING TIME:
24 MINS(MAX)
SERVES: 4-6
WHAT YOU WILL NEED:
- Arborio Rice (500g)
- Vegetable Stock (1 stock cube-1lt boiling water)
- White Wine (1 cup or about 200ml measure)
- Garlic (1-2 cloves)
- 1 White Onion (diced)
- Taleggio Cheese (200g – Or cheese of your choice, vegan alternative)
- Chargrilled Artichokes (180g – Slice into quarters)
- Sun-dried Tomatoes (180g – Slice into smaller pieces)
- Fresh Parsley (chop about 1 cup worth & leave some to garnish)
- Fresh Basil (chop about 1 cup worth)
- Salt & Pepper to taste
STEP ONE: Place some Olive Oil in a pan and bring to heat. Fry your diced onion and garlic together until they start to turn golden for about 2-4 MINS.
STEP TWO: Next add in the Arborio Rice and stir together with the onion and garlic. While this starts to heat add 1 Vegetable stock cube to 1lt of boiling water and mix well.
STEP THREE: Once the rice starts to crackle you can begin to spoon in the stock 1-2 ladles at a time. Add the white wine with your first spoonful of stock and stir in until absorbed.
STEP FOUR: Continue to spoon in the stock and stir in each time until absorbed. This process should take about 20 MINS. During the process you can add some salt and pepper to your preference. When the is about one ladle-worth of stock left then you can add in your Artichokes, Sun-dried Tomatoes and fresh Parsley & Basil.
STEP FIVE: Before adding the last ladle of stock, chop the outer edges off the Taleggio cheese and cut into smaller chunks. This recipe used the full 200g, but feel free to use as much as you desire. This can then be added into the risotto and melted into the mix. Keep stirring until all the cheese is fully melted and mixed well.
STEP SIX: Add the last ladle of stock and stir in until fulled absorbed. When the consistency is creamy and the rice is tender and slightly firm then you are ready to serve up your delicious risotto for all to enjoy!
Resist the urge to snap too many Instagrams and eat while it is hot and be sure to tag us on @difortis on social to share your results!