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Easy risotto recipe | Jamie Oliver recipes image

Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe

Total Time 45 minutes

Yield 6

Number Of Ingredients 9

1.1 litres organic stock such as chicken, fish, vegetable
1 large onion
2 cloves of garlic
½ a head of celery
90 g Parmesan cheese
2 tablespoons olive oil
unsalted butter
400 g risotto rice
2 wine glasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine


    1. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
    2. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
    3. Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
    4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
    5. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
    6. Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
    7. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

Nutrition Facts : Calories 446 calories, FatContent 14 g fat, SaturatedFatContent 6.3 g saturated fat, ProteinContent 15.1 g protein, CarbohydrateContent 55.8 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 1 g salt, FiberContent 1.6 g fibre


Mulled wine recipe | Jamie Oliver Christmas recipes image

Total Time 20 minutes

Yield 1.5 litres

Number Of Ingredients 10

200 g caster sugar
6 cloves
3 star anise
1 cinnamon stick
2 bay leaves
2 oranges
1 lemon
2 x 750 ml bottles of red wine
100 ml crème de cassis
1 whole nutmeg for grating


    1. Place the sugar and all of the spices (except the nutmeg) into a large, heavy-bottomed pan.
    2. Add the bay leaves and use a speed peeler to pare the zest of the lemon and oranges. Add to the pan, slice the oranges in half and squeeze in the juice.
    3. Pour in just enough of the wine to cover all the ingredients. Place the pan over a medium heat, bring to the boil, then lower the heat and simmer for 5 minutes, or until all of the sugar is dissolved and you have a lovely fragrant syrup.
    4. Add the rest of the wine and the crème de cassis, then gently heat for 10 minutes, until warm and fragrant. Be careful not to let the mixture boil. Serve hot, with fresh nutmeg grated on top, and mince pies.

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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