Perfectly creamy, beautifully textured, and packed with flavour – risotto is the ultimate comfort dish when done right.
To help you master this Italian classic, the team at The Rice Association have shared their top five expert tips. From stirring in a splash of wine vinegar to using hot stock and frying the rice in butter or olive oil first, these simple tricks will elevate your next risotto to restaurant-quality perfection.
Check out the full list of tips here:
- Start with a sizzle: Always fry the rice in butter or olive oil, it makes a real difference. This step helps the grains absorb the flavours and maintain their bite-shape when cooked.
- Use good, hot stock: Quality stock will deepen the flavour, and it must be hot. Adding cold stock can damage the rice kernels.
- Add stock smartly: You don’t need to add continuously. It’s fine to add most of it early on, just be sure to add it gradually in the final 4–5 minutes to avoid overcooking.
- Finish with parmesan and more stock: Stir in parmesan near the end, then add one final bit of stock to make it extra creamy without needing more cheese.
- Balance the richness: Just before serving, try a drop of wine vinegar or lemon juice. The acidity reduces the taste of fat in your mouth.
The Rice Association has shared a simple recipe for Prawn, Pea and Goats Cheese Risotto – the perfect choice for mid-week dining or weekend entertaining. Please see below.
National Rice Week aims to help inspire the nation to ‘Rice Up Your Life’ and celebrate this versatile staple. Naturally low in fat, cholesterol and sodium, rice is not only nutritious (rich in essential vitamins, minerals and a great source of energy) but also incredibly convenient. It’s quick to cook, easy to portion and ideal for batch cooking. Rice stores well, can be frozen and, yes, reheated safely too.
Rice is one of the world’s most versatile and best-loved ingredients. This humble grain brings magic to every dish, from creamy risottos and vibrant stir-fries to spicy curries and simple sides. In fact, 88% of UK households buy rice.
Prawn, Pea & Goat Cheese Risotto
Cooking – Approx 30 minutes | Serves – 4
2 tbsp olive oil
1 onion, finely chopped (approximately 150g)
3 cloves garlic, minced
200g Arborio Rice ( Could also use Carnaroli Rice)
120ml dry white wine
1.2 litre vegetable/seafood stock
200g frozen prawns
200g frozen peas
100g goats cheese, crumbled
- In a large 30cm frying pan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 6 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the pan and cook, stirring constantly, for about 1 minute until the rice is lightly toasted.
- Pour in the white wine and cook, stirring frequently, until the wine is absorbed by the rice.
- Begin adding thestock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 15-18 minutes until the rice is creamy and al dente.
- When the rice is nearly done, stir in the prawns and frozen peas. Cook for another 5 minutes, or until the prawns are pink and cooked through and the peas are tender.
- Stir in the crumbled goat cheese until melted and well combined.
- Season to taste.
- Remove from heat and let the risotto rest for a couple of minutes.
Cooks tip – This flavourful risotto is quite special, perfect for entertaining or weekend dinner. The prawns could be swapped for chicken or butternut squash for a vegetarian option.
