Alberto Rossi’s winter-warming risotto is easier to make than you think
The executive chef of Dublin’s InterContinental hotel’s dish is a great comfort food
Alberto Rossi’s secret to making the perfect risotto? Making sure to use Carnaroli rice and that your chicken stock is simmering and seasoned correctly
Winter is coming and a good plate of risotto is a great comfort food – and it’s easier to make than people think.
Just make sure you buy Carnaroli rice and that your chicken stock (about four times the amount of rice ) is simmering, and seasoned correctly.
Add one chopped shallot to a pot with a little oil, and one handful of rice per guest. Cook it for two minutes (this is called toasting the rice ). Add a glass of white wine (and have one yourself ) and let it cook out.
Then just add 2-3 ladles of boiling stock at a time and let it absorb while gently stirring at two-minute intervals. It will take close to 20 minutes. Taste it, add a spoon of butter and two spoons of grated Parmesan.