Creamy AGA Parmesan Risotto
- 25g butter
- 2 tbsp olive oil
- 1 small onion, finely chopped or sliced
- 250g risotto rice (arborio, canaroli or paella rice all do a similar job here)
- 800ml stock, either homemade or cube/powdered
- 1/2 tsp – 1 tsp salt (taste and adjust if your stock contains salt already)
To finish: 25g butter 40g parmesan cheese, grated
Optional finishings: parmesan cheese, grated, roasted vegetables ie squash, basil pesto
Heat a large pan and add the olive oil and butter. Add the chopped onion and cook for a few minutes until softened but not browned. This can be done (quickly and while stirring) on the boiling plate, more slowly with the pan on the floor of the roasting oven, on the simmering plate where it will take 5 – 10 mins or even more slowly in the simmering oven.
Add the risotto rice and stir well for a minute to coat the grains.
Add some stock – twice the weight of the rice used, so here that’s 500ml. Stir for a moment or two then heat on the simmering plate until it comes to the boil. Put the lid on and transfer the pan to the simmering oven for 20 minutes.
After 20 minutes, the rice will look quite unpromising but the magic’s about to happen! Add another 125g of stock and stir well continuously for 2 – 3 minutes and you will find the rice becomes creamy and risotto-like.
Finish with the butter and grated parmesan. Serve immediately or keep warm
After cooking in the oven, additional flavours and ingredients can be added along with the 125g of stock – some frozen peas, prawns (raw or cooked), cooked chicken, roasted vegetables such as butternut squash, peppers, courgettes.
Risotto is really easy in the AGA by using the simmering oven to let the rice gently absorb the stock rather than continuous stirring on the tops. A brisk stir with a little more stock at the end provides the signature risotto creaminess.
Recipe by Na Hansell