Ingredients
Serves 4
720 ml of light vegetable stock
60 ml extra virgin olive oil
60 grams of finely diced onion
1 clove of crushed garlic
560 grams of Vialone Nano rice
160 grams of Parmigianno Reggiano
Sea salt / black pepper
80 grams unsalted butter
30 ml of good quality aged balsamic vinegar
Method
In a saucepan bring the stock to the boil and maintain at a slow simmer.
In a large heavy based saucepan add the extra virgin olive oil at a medium heat and lightly sauté the diced onion then crushed garlic until soft.
Add the rice and continue to stir until it is translucent and lightly toasted (approx 2 min). Then, add the hot stock. Reserve 60mls for later.
Cover with a lid and very gently simmer for 12 to 14 minutes until all the liquid has absorbed.
When the rice is tender to the bite but ever so slightly firm in the centre remove from the heat and add the room temperature cheese and butter
Mix very well until a creamy consistency occurs and adjust the consistency of your risotto with the remaining stock.
Season to taste then pour the risotto on a plate and dress with a swirl of aged balsamic vinegar.
Serve immediately.
Simon Humble is from Tutto Bene Restaurant at Southgate, Melbourne.
www.tuttobene.com.au