Any good risotto, if it's spinach, pumpkin or mushroom, can be made from the same base. This can be made even in advance and kept in the fridge or freezer until you want to cook up the final risotto for eating. Once you read the base recipe, you will most likely not forget it and you are able to whip up a quick risotto anytime anywhere.
Prepare 1l of bouillon (vegetable or chicken) - I usually just fire up the kettle and use the boiling water to desolve some instant bouillon. In the meanwhile, fry up 1 big onion and some celery (leek or spring onions are a great alternative too) in a bit of oil or butter. When the onion and celery starts to get color, add 600g of risotto rice and fry everything together for a minute. Then, add a cup of white wine and stir until the wine is absorbed and the alcohol boiled off. Similarly, continue to add the bouillon a ladle at a time and let the rice absorb it completely, before adding the next one. The risotto will start to get a nice creamy texture. When the bouillon is finished, turn down the heat - the base is ready :)
You can add many different tastes to make a risotto (see other recipes)- a very simple one is to add some Parmesan to the base and mix it well. If you want to store it, let it cool until the surface is dry, fill it in boxes and it should last several days in the fridge.
Prepare 1l of bouillon (vegetable or chicken) - I usually just fire up the kettle and use the boiling water to desolve some instant bouillon. In the meanwhile, fry up 1 big onion and some celery (leek or spring onions are a great alternative too) in a bit of oil or butter. When the onion and celery starts to get color, add 600g of risotto rice and fry everything together for a minute. Then, add a cup of white wine and stir until the wine is absorbed and the alcohol boiled off. Similarly, continue to add the bouillon a ladle at a time and let the rice absorb it completely, before adding the next one. The risotto will start to get a nice creamy texture. When the bouillon is finished, turn down the heat - the base is ready :)
You can add many different tastes to make a risotto (see other recipes)- a very simple one is to add some Parmesan to the base and mix it well. If you want to store it, let it cool until the surface is dry, fill it in boxes and it should last several days in the fridge.
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