An incredibly tasty risotto, with much less stirring
Sometimes the thought of all the stirring involved in making a risotto puts me off cooking it. But the beauty of using a Dutch oven means you cut out lots of stirring, yet you’re left with the same end result, a deliciously creamy risotto – best enjoyed with a glass of cold white wine.
- A generous chunk of butter
- 1 onion
- 1 pack of pancetta
- 400g risotto rice
- 75cl white wine
- 1.5l mushroom stock (Waitrose cooks’ ingredients dried porcini mushrooms make a great stock)
- As many fresh chestnut mushrooms as you fancy
- 100g Gruyere cheese (or any other good melter), grated
- 50g Parmesan, grated
- Ground black pepper
- Dutch oven
- Sharp knife
- Chopping board or plate to chop on
- Measuring jug or pot for stock
- Place a handful of dried porcini mushrooms in a jug and add 1.5l hot water to make your mushroom stock.
- Heat half the butter in the Dutch oven and gently fry the onion until softened.
- Add the remaining butter. Tip the risotto rice into the pan and stir until all the grains are coated with butter
- Pour in the wine and stir.
- Start adding the stock, a bit at a time, giving it a good stir
- Once you’ve added all the stock, put the lid on the Dutch oven and wait for the rice to absorb the liquid, stirring and checking progress every now and then
- Once the risotto is almost cooked, add the diced mushrooms, grated Gruyere and half the parmesan
- Once the cheese is melted and the mushrooms have cooked, serve the risotto with the remaining parmesan and plenty of black pepper. And don’t forget to enjoy the remainder of your bottle of wine!