If you’re uneasy about risotto, this is a good recipe to start with because it’s simple and requires so few ingredients. This creamy rice dish that gets its vivid colour and flavour from turmeric.
Serves 4
250ml un-cooked Arborio rice
100g butter, divided
1,5L light beef stock
45ml De Rustica Estate Medium Extra Virgin Olive Oil
1 onion, thinly sliced
5ml turmeric
175ml dry white wine
Salt to taste
100g grated Parmesan cheese
Melt half of the butter in a medium saucepan over low heat. Sauté the onion in the butter and olive oil for about 3 minutes or until the onion is soft… When the onion is soft, remove the onion from the pan using a slotted spoon, and set aside.
Sauté the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted… Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the turmeric, remaining butter, and Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
The best accompaniment of all to Ossobuco.
Recipe developed by Chef Francois Ferreira for De Rustica