Risotto is a fantastic basic recipe – it can be stretched in so many ways. Once you master the technique for perfect consistency, it’s simply a case of mixing it up with your favourite ingredients.
Jamie calls the classic white risotto recipe with Parmesan and butter the ‘mother of all risottos’. He explains: “Simple and utterly delicious, this is an immensely important recipe because it focuses on the art and ritual of cooking this starchy risotto rice to exactly the right, elegant consistency, then just flavouring it with quality butter and freshly grated Parmesan. If done correctly, it’s pure luxury on a plate.”
The risotto recipes below riff on the essential technique, with 6 different flavour combos and signature Jamie twists.
TIP: go the extra mile and make your own stock for even more depth of flavour.
Perfect for the weekend, this amazing risotto will blow everyone away. Slow-roasting the tomatoes transforms them into incredibly sweet, vibrant bombs of goodness that will explode in your mouth, while the combination of delicate seafood is a real treat. An utterly decadent dish, but totally worth it.
This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes here – not the large globe ones. When things like artichokes or courgettes are sliced thinly the Italians call this ‘trifolati’, which literally translates as ‘in the style of truffles’ – wafer thin.
Both comforting and luxurious, using a decent, drinking Barolo in this beautiful ruby risotto not only adds a lovely pink hue, but boldly brings the sweetness of the veg and the salty savouriness of the sausage together. With Parmesan, bombs of fontina and crunchy hazelnuts in the mix, it’s an undeniably satisfying bowlful.
Jamie says: "A little sausage goes a long way in this delicious dish. I’ve paired it with sweet squash, which gives us a hit of vitamins A and C, both of which we need to keep our skin nice and healthy."
This is the coming together of three beautiful ingredients – mozzarella, basil and courgette – to make a cheesy, scrumptious risotto. White wine gives a beautiful depth of flavour, but don’t worry if you haven’t got any, swap in the same amount of extra stock instead – it will still taste fantastic. This recipe includes two of your 5-a-day, so it’s comfort food that still delivers on the nutrition front – you’ve got to love it!
This Christmas risotto is also a tasty way to use up roast chicken leftovers at any time of year. Jamie says: “Ladies and gentlemen, let me introduce you to one of the very nicest risottos on planet Earth – it’s oozy, delicate and super-comforting, with wafer-thin crispy turkey skin, and a well in the middle for your steaming leftover gravy. Amen.”
For more Italian inspo, take a look at the delicious recipes from Jamie Cooks Italy or watch Gennaro Contaldo cook perfect risotto, 4 ways.