Alive and Cooking

Risotto Base

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1 brown onion, finely chopped
2 cloves of garlic, finely chopped
2 bay leaves
1 stick of celery, finely chopped
1 glass of white wine
½ tsp white pepper
1kg Arborio rice
2 litres chicken stock, warmed
50g unsalted butter
3 tbsp olive oil


In a heavy bottomed pan heat the butter and 2 tbsp olive oil then fry the onions, celery, garlic and bay leaf until just softened.
Add the rice and stir until fully coated.
Pour in the white wine and boil until almost evaporated. Stir for 3-5 minutes then add 2 litres of the stock.
Place on a lid and simmer for 10-15 minutes then add the pepper and give a good stir.
Replace the lid and turn off the heat and allow too cool. Then store in the fridge until needed.

Risotto Base