RISOTTO DELIZIOSO!

With its luxuriously creamy texture and range of flavour options, no wonder this is an Italian favourite.

Originating in Northern Italy, risotto has infinite variations. The common theme is that risotto requires a little time and care to cook. It’s the ultimate form of slow−cooking – although we’ve also included an easy oven-baked recipe.

WHAT RICE?

Risotto rice is round−grained with an opaque centre. Varieties include arborio, carnaroli and vialone nano rice. These all retain their shape and ‘bite’ during cooking and absorb a large amount of liquid, while releasing their starch to create risotto’s signature creamy texture.

Arborio rice is grown in Australia and also imported from Italy, along with carnaroli and vialone nano.

LEFTOVER RISOTTO HACKS

ARANCINI

Combine 1 egg with a half quantity of cold risotto. Shape 1 tablespoon quantities of risotto mixture into balls, press a small piece of bocconcini into centre and mould risotto mixture around to enclose. Roll balls in packaged dry breadcrumbs to coat. Deep−fry in hot olive oil until browned and cheese is melted in the centre. Serve with garlic mayonnaise (aïoli) or tomato sauce.

RISOTTO CAKES

Add 1 egg to a half quantity of cold risotto. Shape into patties, then toss in flour to coat. Pan−fry in a non−stick frying pan in a little olive oil, or place on an oven tray lined with baking paper and bake in a hot oven until browned and crisp. Serve with a sauce or chutney of your choice for dipping.

SEAFOOD RISOTTO

PREP + COOK TIME 45 MINUTES SERVES 4