Newsletter #25 – Risotto

by Ken · October 3, 2025

Rice specifically suitable for making a risotto is a high starch, medium to short grain variety and is associated with the Lombardy Region of Italy. While rice had found its way to Italy as early as the 10^th Century it wasn’t until the early 20^th Century that the grains we are now familiar with started appearing. Arborio rice is probably the most popular Italian variety in Australia and is the one I use frequently, but for today’s recipe I am going to use an Australian grown rice called ‘Nice Rice’.

The brand ‘Nice Rice’ is grown at Finley in the Riverina region of N.S.W. and it is one of a number of different varieties grown in N.S.W including the Doongara long grain, which is exclusive to Australia. While it changes from year-to-year, Australia is considered a net exporter of rice for we tend to import certain varieties of rice, particularly from Asia, but export the types of rice that Australia does well.

Risotto is just one of a number of ways that rice can be prepared. It is not only a stand-alone dish, it is also a good accompaniment for fish, poultry, veal and naturally vegetarian dishes. While it is Gluten-free, care should be taken when adding ingredients or when using risotto as a base for Arancine.

For a successful risotto at home, it is advisable to have all your ingredients ready before you start. Other important aspects include almost constant stirring and using freshly grated parmesan cheese.

I’ve always regarded risotto as ‘wet rice’ and I tend to make sure I have a little extra stock on hand. The finished risotto should be ‘wet’ enough to not heap on the plate when serving but certainly not of soup consistency.

Risotto

Print Recipe

Servings: 6 entree serves

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

2 ½ - 3 cups vegetable stock
50 ml olive oil
1 medium sized onion peeled, finely chopped
2 cloves garlic minced
1 cup risotto rice
1 cup dry white wine
80 g parmesan cheese grated
30 g butter in pieces
salt
ground white pepper
extra parmesan for serving

Equipment

Two unlidded saucepans are required for this recipe.

Method

Assemble your ingredients
In one saucepan heat your stock over low heat
Meanwhile in your other saucepan add the olive oil and gently sweat the onion and garlic for about 5 - 6 minutes
Add the rice to the onion mix. Continue cooking/stirring for about 4 minutes. Do not scorch the rice
Add the white wine. The rice cooking time starts now – 15- 18 minutes until ready
Adjust heat and continue stirring and let the wine be absorbed
Stir in about 200ml of the hot stock. Adjust heat to low to maintain a slow simmer
As the rice thickens add another 200ml stock. Remember to stir
Repeat
The rice should be close to ready. You will note a tiny white spot in the centre of each grain – almost there
Add a little more stock. You should have about 80ml stock leftover
The white spot should have disappeared
Check the ‘bite’ of the rice – there should be texture a little softer than ‘Al dente’
Take off heat and stir in the cheese
Stir in the butter
Check seasoning
Ready
Serve grated parmesan cheese separately

Notes

Ground white pepper (instead of black pepper) maintains the clean appearance of the risotto

Parmesan cheese can be salty. Make sure you check the seasoning after you add the cheese

This is an excellent dish to enjoy a glass of wine while you are stirring

I finished this recipe with some ingredients I had on hand.

Variations:

Multiple variations of this recipe include changing the stock flavour and adding other ingredients such as chicken or seafood and other vegetables during the cooking process.

The incorporation of ingredients can naturally alter the amount of liquid you would add. As an example, adding diced pumpkin when you start adding the stock should mean you need a little less stock. Alternatively, you could roast the pumpkin and fold the pumpkin in towards the end. The upside would be a better flavour profile. I used the following recipe as a topping, but you could incorporate the ingredients into the base recipe. Chicken stock instead of vegetable stock would be a good alternative.