Basic Risotto

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Basic Risotto

 

 

3 cups chicken-style stock

25 g (1 oz) vegan margarine (-OR- oil)

1 tablespoon (4 tsp) olive oil

1 brown (yellow) onion, finely chopped

1 large garlic clove, crushed

2 cups arborio rice

1/2 cup vegan dry white wine (optional)

 

 

1. Bring stock and 2 1/2 cups cold water to the boil in a saucepan

over high heat. Reduce heat to low. Cover and keep at a simmer.

 

2. Heat margarine and oil in a large heavy-based saucepan over medium

heat.

 

3. Add onion and garlic. Cook, stirring often, for 2 minutes or until

onion is tender.

 

4. Add rice. Cook, stirring, for 1 minute.

 

5. Addwine and cook for 2 minutes or until wine evaporates.

 

6. Reduce heat to low. Add 1 ladle of stock to rice. Stir with a

wooden spoon until all liquid has been absorbed.

 

6. Repeat, 1 ladle at a time, with remaining stock (this should take

about 25 minutes). Rice should be tender, but firm in the centre.