Adding a few waxy potatoes to your risotto will help create a soft and buttery texture. This simple recipe is a comforting and resourceful dish that contains mostly staple items of an Italian pantry.
- 1 tbsp extra-virgin olive oil
- 4 waxy potatoes, roughly sliced
- 1 onion, finely diced
- 2 carrots, finely diced
- 3-4 cloves garlic, chopped
- splash of white wine
- 5 cups (1.25 L) chicken or vegetable stock
- 2 cups arborio rice
- 1 sprig fresh thyme
- handful parsley, chopped
- 2-3 tbsp butter
- ½ cup parmesan, or to taste
- 1 lemon, zest only (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place a large pot over medium heat, add olive oil, potatoes, onion, carrot and garlic and cook for 5 minutes or until translucent.
- Add a splash of white wine and the stock, then cover and simmer about 5-7 minutes, cooking the potatoes until they begin to break down.
- Once the potatoes are soft, add the arborio rice and stir. Season with a generous pinch of salt and the thyme leaves (remove from stalk).
- Gradually add another cup of stock, bring to the boil and simmer while stirring.
- Keep adding stock gradually while stirring until it’s all absorbed and the rice is al dente.
- Remove from the heat, add butter and grated parmesan to taste and stir through. Check for seasoning.
- Finish with roughly chopped parsley and add some zest of lemon (optional) to serve.
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