This is a fantastic base risotto recipe that makes a delicious side to match with chicken or fish. You can also add your favourite ingredients to make it a meal in itself.
Place stock in a pot and bring to a simmer.
Place half the butter and the olive oil into a sauté pan with a good base, add the onions and sauté on a low heat until the onions are translucent and starting to caramelise (up to 10 mins). This is a key part to the risotto, as caramelising your onions adds so much flavour. Give it time – don’t rush and be careful not to burn the onions. The butter and olive oil mix means it doesn’t burn as quickly as straight butter.
Add the rice and stir for a further 2-3 mins to toast the rice. Add the wine and stir until fully absorbed. Add the salt, then start adding the warm stock, half a cup at a time until absorbed, continue to add the stock until the rice is al dente. Stirring as you add each addition of stock pulls the starch out of the rice and helps create the creaminess of the risotto.
Add lemon juice and zest. Stir in the remaining butter and parmesan cheese. Season with salt and pepper to taste. Turn off the heat. Finally fold through the baby spinach, until it just wilts.
1 onion, peeled and finely diced
2 tablespoons olive oil
1½ cups Zaccaria Carnaroli rice
½ cup white wine
1 teaspoon sea salt
1 litre Foundation Foods Chicken Stock
1 lemon, juice and zest
1 pack baby spinach
½ cup freshly grated parmigiana reggiano