• 1 part risotto
  • 1.5 parts water or stock (veg or chicken)
  • 1 onion, diced finely
  • White wine (for flavor, can use stock or something else if you prefer)
  • A few chunks of butter or mascarpone
  • Hard cheese like parmesan or gruyere
  • *Must use a wooden spoon - it's a risotto rule
  1. Dice an onion finely and cook on medium-low with olive oil until glassy. Add risotto and salt and pepper and stir until glassy. Once glassy, turn to medium/medium-high and add a splash of white wine until there is a thin layer on bottom of pan. Once the wine is gone, add chicken stock until covered. Turn temperature down to medium-low/medium. If it is cooking too much, turn down a bit or add more stock. Cook for 12-13 minutes (can cook in oven at 180-200C for rice at this point). At this point, you can set aside to finish later if you like. If not, add cold butter (3 chunks) or mascarpone and stir. Again, can add more stock if needed. Turn heat off and add hard cheese like sprinz, parmesan, or gruyere and season with salt and pepper.
  2. *For rice or risotto, use 1 part rice to 1.5 parts stock or water like 1 kg rice to 1.5 L water. Also, use stock instead of water to cook whenever possible. For vegetables, use vegetable stock.
One of Reto's delicious recipes. You can also use the method for rice. You can saute the rice in butter or oil until glassy, then add water or stock using the 1.5 parts rice to one part liquid ratio. Even I have a difficult time messing it up. As with most of Reto's recipes, he uses measures like chunks and splashes so sorry for that. And as always, cook with love. -Sarah