Gino's risotto masterclass
When it comes to Italian cooking he’s the man in the know, and today Gino was back in his kitchen continuing his cookery masterclasses.
This week he shares his secrets to perfecting a delicious risotto. A dish that looks easy, but if not done right, could go horribly wrong.
8 tablespoons olive oil
1 large red onion, finely chopped
1 large red pepper, 1 large yellow pepper: deseeded and chopped into 1cm cubes
1 large courgette, chopped into 1cm cubes
500g arborio or Carnaroli rice
150ml dry white wine
1.5 litre hot vegetable stock, made with stock cubes
200g frozen peas, defrosted
60g salted butter
60g finely grated parmesan cheese
Fine sea salt and freshly ground black pepper
1. Pour the oil into a large heavy-based saucepan, place over a medium heat and fry the onion, thyme, pepper and courgette for 10 minutes until soft, stirring with a wooden spoon.
2. Add the rice and fry for 3 minutes, stirring to allow the hot oil and vegetables to coat the grains.
3. Stir in the wine and cook for a further minute, allowing the alcohol to evaporate.
4. Pour in a couple of ladles of hot stock and bring to a simmer. Reduce the heat and continue to cook and stir until all the stock is absorbed.
5. Stir in the peas and pour in the rest of the stock, a little at a time, making sure each addition is absorbed before the next (roughly 18-20 minutes - you may not need all of the stock)
6. Once the rice is cooked, take the pan off the heat and add the butter, parmesan, 2 tsp salt and ½ tsp pepper.
7. Stir all together for 20 seconds, allowing the risotto to become creamy and all the ingredients to combine properly. Serve on warmed plates.