Tobie Puttock uses a holy trinity of ingredients to create a divine risotto. Run with the Italian philosophy of cooking - use simple ingredients and let them shine.
- Bring the stock just to the boil in a saucepan over high heat. Reduce heat to low and hold at a gentle simmer.
- Heat oil in a saucepan over medium-low heat. Add onion and celery. Stir for 10 minutes or until soft. Increase heat to medium. Add rice. Stir for 1 minute or until grains are slightly glassy. Add wine and stir until absorbed.
- Add 80ml (1/3 cup) of stock to rice mixture. Stir until liquid is absorbed. Add stock, 80ml (1/3 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more. Continue for 20-25 minutes or until the rice is tender yet firm and risotto is creamy.
- Remove from heat. Stir in lemon rind, juice, pecorino and butter. Season. Cover and set aside for 2 minutes to rest. Stir in the basil and divide among plates. Sprinkle with the ricotta, extra pecorino and extra basil leaves.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set