Risotto de la Ed

Shout out to Ed who showed us this delicious white-wine risotto when we stayed at his place in Sydney.

Makes 2 kg.

1 onions chopped
2 cloves garlic chopped
100 g butter
200 g chicken
1.5 cups aborio rice
1 cups white wine
2 cups liquid beef stock
200 g zucchini
100 g mushrooms
50 g cheese
1 bunches parsley
2 Tbsp lemon juice
2 tomatoes
pepper to taste

1. Fry up some onion + garlic in a pot with a fair hunk of butter (100g or so) (actually maybe a bit less) 2. Warm up about 1.5L of 3 beer glasses of stock mixed with white wine about 4-1. You don't have to be precise here. 3. Fry any other ingredients which you think should be fried before becoming risotto, like maybe meat or something. 4. Add a beer glass of rice to the frying pan (actually it's a big pot) and stir the rice around in the butter. You should be on lowish heat here. 5. Add just enough stock-wine to cover the rice in the pan. 6. Add other things you think might be delicious like vegetables or something. 7. Turn the page. 8. (next page:)Simmer on medium heat (4). Add stock-wine as the liquid is absorbed, so the rice is always just covered. 9. Don't stop stirring. ever. 10. Start tasting your rice after about 15 minutes and when it feels cooked enough stop adding stock and let it dry to the right level of glugginess. If you run out of stock use water. When you think it looks okay turn off the heat. 11. Stir in other delicious things like cheese, parsley, lemon, tomato, or other things. 12. Serve with more of the above. 13. Somewhere along the way there should be some pepper. 14. Eat!

Inspired by Ed


Have something to add?

You are more than welcome to add your own recipes. It's free.