I don’t make risotto – all that standing and stirring is too boring and laborious for me. I get impatient and try to add the stock too quickly…my arm hurts. Luckily though my husband Ben is a risotto king. It has become his special dish which he makes for me with love and care when I ask him very nicely and give him plenty of notice (having first checked the weather forecast as standing stirring over a hot stove in the heat is not fun).
This very simple sounding risotto from Lindsey Bareham has become my new favourite – knocking beetroot risotto off the top spot. Prior to that it hand been a James Martin smoked haddock and black pudding one.
The combination of onion and rosemary with the sweet Marsala produces the most heavenly rich flavour. You won’t believe me until you’ve tried it.
Marsala is widely available in supermarkets, look for it in the ‘fortified wine’ section. It also makes a nice aperitif, served cold with ice.
Lindsey Bareham’s onion and rosemary risotto with Marsala
- 2 ½ medium sized onions, peeled, halved and finely sliced
- 1 heaped teaspoon of fresh rosemary, very finely chopped
- 1 tablespoon of vegetable oil
- 75g of butter
- 250g Arborio rice
- 1 small glass of Marsala (or Madeira works well too)
- Approximately 1 litre of hot chicken or vegetable stock (homemade is always best but a good ready made stock will still be nice)
- 50g of Parmesan cheese, grated
- A pinch of sugar
- Salt and pepper
Fry the ½ of the onion in hot vegetable oil until crisp and drain on some kitchen roll. These are for the crispy onion garnish which is essential.
Melt 50g of butter in a heavy based saucepan over a medium heat and stir in the rest of the onions seasoned with ½ teaspoon of salt. Cover the pan and cook for 15 minutes until limp.
Stir the rosemary into the onions. Add the rice and cook with the onion for a couple of minutes until the rice is semi-translucent.
Then add the Marsala and let it bubble away into the rice stirring all the time as it does.
Now for the laborious bit.
Add the stock a ladleful at a time, stirring constantly and not adding the next ladleful until the rice has absorbed almost all the liquid. You may need to turn the heat down a bit so that you have a nice gentle simmer. The whole process will take around 30 minutes in total. At the end the risotto will have a creamy like consistency and the rice should be soft with a slight bite in the middle. If when you have used up all the stock the rice is still not cooked keep adding a little more hot water until it is done.
Remove the pan from the heat, stir in the remaining butter and cheese and season to taste with salt, pepper and a little sugar. Cover the pan and leave to rest for 5 minutes before serving.
Serve with the garnish of crispy fried onions and extra Parmesan if you like.