Basic risotto recipe from The Naked Chef (page 170) by Jamie Oliver

  • shallots
  • celery
  • Parmesan cheese
  • risotto rice
  • garlic
  • white or vermouth wine
  • stock of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • etcjm on July 21, 2021

    Cooked to use with the squash recipe from the same book. Interesting to actually follow a recipe. It had far more celery that I would normally use and next time I'll cut it a bit smaller. Used sherry and veg stock. All round very good recipe. Good instructions for a new cook - and also a jaded cook who thinks they know it all!

  • ithyt on September 24, 2015

    4.14 Needed extra stock - 1 cup. Yummy - had with Spicy Squash. 3.15 Mushroom - scrummy.

  • Zosia on May 25, 2014

    Very good risotto recipe, more flavourful than some with its use of shallots, garlic and celery. Next time I'll try it with the suggested vermouth (instead of white wine). Makes a huge amount, easily enough to feed 8.

  • imaluckyducky on December 13, 2013

    Pg 170 One of the first recipes I tried when I initially got into cooking a decade ago, and still my go-to for risotto, although I have it memorized by now. This recipe gets five stars because it's a fool-proof master recipe for that is well-written and very descriptive on what you need to look for at the different stages of cooking risotto. It gave me correct and tasty results back then as a novice, and I often send this to friends and family members when they want to learn how to make risotto. With this as a base you honestly have the ability to take this recipe to dozens of combinations.

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