Top chef Jamie Oliver has shared his top tips for making the perfect risotto that has banished many misconceptions. Jamie dispels the myth that it is is difficult to make and requires constant stirring. In his recipe for ratatouille risotto, he breaks down the basics of what makes a good dish, from achieving the right rice texture to keeping your vegetables crisp.
The recipe only requires five ingredients, provides two of your five-a-day and takes just 30 minutes to prepare. Starting with a pack of roasted Mediterranean vegetables from Tesco , which he describes as a "fantastic little time saver", he cooks it down for 10 minutes before removing half to add back in later. Then, he adds in 300g of Arborio risotto rice, mixing it with the oil and vegetables to soften slightly.
"The stock - we're going to add, stir, add and stir," he explains, advocating for the sporadic approach to risotto where you add your liquid little by little. While this method requires a bit more attention, it ensures that your rice softens consistently and doesn't stick to the bottom of the pot. Jamie Oliver whips up a storm in the kitchen, putting a twist on a classic by saying: "Instead of traditional parmesan, we're going to add goats cheese", as he stirred in 100g of soft creamy goats cheese into his creation.
"It will just melt, it will go creamy," he adds. He then infused the dish with basil for that extra zing, folding it into the rice to give it a fresh, herbal kick. "I'm going to put these veggi.