Risotto recipes and tips

5 easy risottos from Ursula Ferrigno

Ursula Ferrigno is a leading authority on Italian cooking. Here's she shares her tips on the perfect risotto

Ursula is a talented food writer, cook and teacher who divides her time between London and Italy, where she was born. She has made numerous TV appearances and has written several books including Real Fast Vegetarian Food and Truly Italian, and co-authored the best-selling The Bread Book.

risotto Her latest book, risotto, a collection of 30 delicious risotto recipes gathered from family and friends over years of eating out, should dispel the myth that risotto – Italian comfort food at its very best – is difficult to cook. If you can stir a pot, you can make risotto. It’s a simple, nutritious, economic and filling meal, and perfect for a quick weekday supper or a relaxed dinner with friends. The key is to have the very best stock you can find – make your own or buy the fresh liquid stock sold in tubs in the chiller section of supermarkets – and add it one ladleful at a time, stirring until all the liquid has been absorbed.

Ursula’s risotto recipes:
Rocket and Blue Cheese Risotto:
a deliciously cheesy dish.
Risotto with Asparagus, Peas and Basil:
a risotto for early summer, when asparagus and peas are at their sweetest.
Risotto with Lemon and Mint: quick, easy and ideal for an impromptu meal.
Risotto with Mushrooms, Cognac and Cream: a substantial, comforting classic.
Tomato Risotto: a simple dish, popular with children as well as grown-ups.

Risotto by Ursula Ferrigno is published by Ryland, Peters and Small. To order your copy for the special price of £6.99 including postage and packing (rrp £8.99), telephone Macmillan Direct on 01256 302 699 and quote reference GLR 887.

Rocket and Blue Cheese Risotto
Risotto con Arugula e Gorgonzola

Aged gorgonzola (piccante) is a highly aromatic and pungent blue-veined cheese. If the flavour is too strong for your liking, replace it with dolcelatte – a younger, milder Gorgonzola. If you can’t find wild rocket, use the cultivated variety instead.

Serves 4

900ml good quality vegetable stock
50g unsalted butter
1 tsp olive oil
8 shallots, finely chopped
2 garlic cloves, crushed
275g risotto rice, such as vialone nano, carnaroli or arborio
2 large handfuls of wild rocket leaves
100g Parmesan cheese, freshly grated
50g Gorgonzola piccante cheese, cut into cubes
sea salt and freshly ground black pepper
extra virgin olive oil (optional)

Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
Heat the butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic and mix well.
Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute.
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absored and the rice is tender but still firm (al dente), about 18-20 minutes.
Mix in the rocket, Parmesan, Gorgonzola, salt and pepper. Remove from the heat, cover and let rest for 2 minutes.
Spoon into warmed bowls, drizzle with extra virgin olive oil, if using, and serve immediately.

Source: risotto by Ursula Ferrigno (Ryland, Peters and Small). To order your copy for the special price of £6.99 including postage and packing (rrp £8.99), telephone Macmillan Direct on 01256 302 699 and quote reference GLR 887.

Risotto with Asparagus, Peas and Basil
Risotto con Asparagi, Piselli e Basilico

One of my all-time favourite risottos – so light, fresh and vibrantly green. It reminds me of early summer, when asparagus and peas grow in abundance. Try to use vegetables when they are in season, so that you can enjoy them at their finest and sweetest.

Serves 4

900ml good quality vegetable stock
50g unsalted butter
1 tbsp olive oil
8 shallots, finely chopped
275g risotto rice, such as vialone nano, carnaroli or arborio
½ glass white wine, about 75ml
350g asparagus, cut into 4cm lengths
150g fresh or frozen shelled peas
finely grated zest of 1 unwaxed lemon
100g Parmesan cheese, freshly grated
a large handful of fresh basil, leaves torn
sea salt and freshly ground black pepper

To serve (optional)
fresh basil leaves
freshly grated Parmesan cheese

Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
Heat the butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned.
Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat. After 10 minutes, add the asparagus, peas and lemon zest and mix well. Continue to add the stock at intervals and cook as before, for a further 8-10 minutes, until the liquid has been absorbed and the rice is tender but still firm (al dente). Reserve the last ladle of stock.
Add the reserved stock, Parmesan, basil, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
Spoon into warmed bowls and top with basil and grated Parmesan, if using. Serve immediately.

Risotto with Lemon and Mint
Risotto con Limone e Menta

Most cooks will have a couple of lemons in the kitchen and mint growing in the garden, so this risotto needs little planning or forethought. It’s ideal for an impromptu meal when friends visit or if you want a delicious supper without hassle.

Serves 4

900ml good quality vegetable stock
50g unsalted butter
1 tbsp olive oil
8 shallots, finely chopped
1 garlic clove, crushed
275g risotto rice, such as vialone nano, carnaroli or arborio
½ glass white wine, about 75ml
100g Parmesan cheese, freshly grated
finely grated zest of 3 unwaxed lemons
2 tbsp single cream
a handful of fresh mint, coarsely chopped
sea salt and freshly ground black pepper

To serve:
chopped fresh mint
extra virgin olive oil

Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
Heat the butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic and mix well.
Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absorbed and the rice is tender but firm (al dente), about 18-20 minutes.
Add the Parmesan, lemon zest, cream, mint, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
Spoon into warmed bowls, top with chopped mint and drizzle with extra virgin olive oil. Serve immediately.

Risotto with Mushrooms, Cognac and Cream
Risotto con Funghi, Cognac e Panna

I love traditional Italian food, so when my friend introduced me to this very modern risotto I was pleasantly surprised at how much I liked it. We ate this rich, creamy risotto at Peck - a wonderful restaurant in Milan. This dish is substantial as well as comforting.

Serves 4

100g unsalted butter
275g large, open-cap mushrooms, finely sliced
1 tbsp Cognac or other brandy
3 tbsp single cream
900ml vegetable stock
1 tbsp olive oil
8 shallots, finely chopped
2 garlic cloves, crushed
275g risotto rice, such as vialone nano, carnaroli or arborio
100g Parmesan cheese, freshly grated
a handful of fresh flat-leaf parsley, coarsely chopped
sea salt and freshly ground black pepper
shavings of Parmesan cheese, to serve

Heat half the butter in a frying pan until foaming, then add the mushrooms and cook for 5 minutes. Add salt and pepper. Add the Cognac or brandy, boil until reduced by half, then stir in the cream. Simmer for 5 minutes, until the sauce has thickened slightly. Set aside.
Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
Heat the remaining butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic.
Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute.
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absorbed and the rice is tender but firm (al dente), about 18-20 minutes.
Add the reserved mushroom mixture, the grated Parmesan, parsley salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
Spoon into warmed bowls, top with Parmesan shavings and serve.

Tomato Risotto
Risotto al Pomodoro

I like the simplicity of this dish – this is probably why it’s popular with children as well as grown-ups. It’s almost impossible to imagine Italian food without tomatoes – use a full-flavoured variety, firm, red and with a good fruity scent.

Serves 4

900ml good-quality vegetable stock
50g unsalted butter
1 tbsp olive oil
8 shallots, finely chopped
2 garlic cloves, crushed
275g risotto rice, such as vialone nano, carnaroli or arborio
½ glass white wine, about 75ml
8 firm tomatoes, deseeded and coarsely chopped
100g Parmesan cheese, freshly grated, plus extra to serve
a large handful of fresh basil, leaves torn
sea salt and freshly ground black pepper

Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
Heat the butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic and mix well.
Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat. After 10 minutes, add the tomatoes. Continue to add the stock at intervals and cook as before, for a further 8-10 minutes, until the liquid has been absorbed and the tomatoes and rice are tender but still firm (al dente). Reserve the last ladle of stock.
Add the reserved stock, Parmesan, basil, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
Spoon into warmed bowls, sprinkle with grated Parmesan and serve immediately.