Risotto is one of my ultimate comfort foods – I make a variation of it at least once a week but this particular version I save for when I’m feeling a little more indulgent. The goats cheese & truffle oil give it a richness and the roasted onion brings a slight sweetness.
Here’s what you’ll need (This is the amount I’d use as a main meal for two but we’re pretty greedy so this may make four smaller portions for you!):
- Rapeseed oil
- 1 large white onion
- 2 medium/3 small red onions
- 2-3 large cloves of garlic
- A splash of balsamic vinegar
- 200g arborio rice
- A small glass of white wine
- 1 litre stock (I always use chicken over vegetable as it tastes richer)
- 60g soft goats cheese
- A good drizzle of truffle oil
- Salt & pepper
Here’s how I make it:
Start with pre heating your oven to 180°c
Take your red onions and slice off the top & bottom. Place in an oven safe dish (I usually line mine with foil to reduce cleaning time). Drizzle the cut tops with a splash of balsamic vinegar – do this slowly so it seeps between the layers of the onion and doesn’t just splash over the sides! Place the onions in the pre-heated oven & roast for about an hour. I usually find the risotto itself takes about 35-40 mins to cook so give the red onions about 25 minutes head start.
Whilst the red onions are in the oven, finely dice the white onion & crush the garlic. In a large frying pan, gently fry the onion & garlic in 1 tablespoon of rapeseed oil until translucent. Don’t have the heat up too high or try and do this too quickly or you’ll burn it and end up with brown bits in your risotto.
Once they are translucent, tip in your dry arborio rice to the pan and mix round so all the rice coated gets coated with the mixture.
After a minute or so, you’ll notice the rice get slightly translucent too, this is when you can pour in your wine. With the pan on a medium heat, keep stirring until all of the wine has been absorbed by the rice.
Once it has been fully absorbed, you can start gradually adding your stock. Add this slowly, one ladle full at a time, whilst continuously stirring the contents of your pan.
Only when that liquid has been absorbed do you add the next ladle. This will take a while so be patient. When your rice is 3/4 cooked (i.e. it still has quite a bit of bite) you have two options:
- If you are making the risotto for say, a dinner party and you don’t want to be in the kitchen all night when your guests arrive, you can take the risotto off the heat at this stage, allow to cool and place in an airtight container until you are ready to finish it off. It should keep in the fridge for a couple of days. When you are ready to finish it off, follow the steps below.
- Carry on cooking the risotto to eat immediately following the steps below
Continue adding the stock whilst stirring, one ladle at a time until it is all gone. The rice should be al-dente and still have a slight firmness to it. If you feel it is still a little hard, add more stock or water until you have the desired texture. Give your risotto a good grind of salt & pepper and mix in.
Your red onions should now be done, remove them from the oven and carefully remove the charred outer layer of skin (they will be piping hot). Coarsely chop them up and add them to the risotto.
Tear your goats cheese into chunks and add that to the pan too, giving it a good stir to make sure it melts in well.
Add a drizzle of truffle oil – start small as it is quite a strong flavour, then add more if you feel it needs it.
Check to see if you need any more seasoning and add if necessary, then serve!