serves
2
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 120 g golden French shallots, very finely chopped
- sea salt flakes, to season
- 200 g carnaroli rice
- 60 ml (¼ cup) dry white wine
- 1 litre boiling water, approximately
- salt and ground white pepper, to taste
- 60 g grated Parmigiano-Reggiano
- 60 g grated Pecorino Romano
- 60 ml (¼ cup) white wine vinegar
- 1 tbsp quality honey
- small handful chervil, roughly torn
- ¼ bunch chives, roughly chopped
- 2 sprigs tarragon, leaves picked and roughly torn
- 2 sprigs parsley, leaves picked and roughly torn
- 2 sprigs mint, leaves picked and roughly torn
Instructions
- Heat the oil in a heavy based saucepan. Add the shallot and a pinch of salt and stir over low heat until translucent but not coloured.
- Place the rice in a separate frying pan and stir over medium heat for 2 – 3 minutes or until lightly toasted but not coloured. Add the rice to the softened shallots and stir well until you can feel the ingredients sticking a little. Add the wine and simmer for 1 minute or until the wine has completely evaporated.
- Start adding the boiling water, one small ladle at a time and use a wooden spoon to move the rice around a little as it soaks up the water. At the halfway point, season lightly with salt and white pepper. Continue adding water and stirring until the rice is two – thirds cooked and a little dry. Turn off the heat, then stir in the grated cheeses and place a kitchen cloth on top. Rest for 4 minutes. While the risotto is resting, combine the vinegar and honey (the agrodolce).
- Place the risotto over low – medium heat, add the agrodolce to taste, stir in the herbs and adjust the seasoning if necessary. Serve immediately, drizzled with a little remaining agrodolce and a little olive oil.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
