1.5L chicken stock
2 Tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
100g flat pancetta, finely diced
2 cups carnaroli or arborio rice
Pinch saffron threads
¾ cup dry white wine
25g finely grated parmesan
Salt and freshly ground black pepper, to season
Basil leaves, to serve
Put stock in a medium saucepan over a medium heat. Bring to a simmer, then remove from heat and cover to keep warm.
Meanwhile, heat oil in a large heavy-based saucepan over a medium heat. Add onion, garlic and pancetta and cook for 4 minutes or until onion is soft. Add rice and saffron. Cook, stirring, for 2 minutes or until rice begins to turn translucent. Add wine and cook, stirring until absorbed.
Gradually ladle in stock, ½ cup at a time, stirring constantly with a flat-bottomed wooden spoon (only add more stock once previous addition has been absorbed). This should take about 20 minutes.
Remove from heat, stir in butter and parmesan and season well. Serve immediately, topped with basil.
With a twist- Risotto marinara
Follow recipe for Risotto Milanese. Replace chicken stock with 750ml
fish stock and 750ml vegetable stock. In Step 2, add 1 finely chopped leek instead of onion. When risotto is almost ready, put 500g seafood marinara mix in a large non-stick frying pan over a high heat. Cook for 4-5 minutes or until seafood is just cooked through. Stir seafood, the juice of 1 lemon, 2 Tbsp chopped dill and 2 Tbsp chopped flat-leaf parsley through risotto just before serving and omit parmesan.