FERRON NO-STIR RISSOTO - SABATO

This no-stir method has proven itself to be easy, fail-safe and incredibly delicious. The key to successfully executing this recipe every time is by using authentic Ferron risotto rice.

Ingredients

• Extra virgin olive oil (EVO)

• 1 medium onion or 3 shallots, chopped

• 1-2 cloves of garlic, chopped

• 2 cups Ferron risotto rice

• 100ml white wine, at room temperature (optional)

• 2 cups chicken or vegetable stock, simmering

• 2 cups hot water

• Salt and freshly ground black pepper

• Parmigiano Reggiano, grated

Method

1. In a heavy-based saucepan heat a little EVO and sauté the onion and garlic until soft (the ‘soffrito’). Add the rice and stir continuously for about 3 minutes (‘toasting’). Add the wine, then let evaporate. Add all the hot stock and water, stir gently and bring to a simmer. Cover and cook for about 15 minutes.

2. While the risotto is cooking, prepare any other ingredients of your choice.

3. Once the rice has cooked, add any other ingredients. Season and rest for a few minutes off the heat, then add a generous handful of Parmigiano Reggiano and ‘mantecare’ - stir the risotto off the heat to release the natural starches which make it creamy. Serve with extra Parmigiano.

Serves 4-6.