Ingredients:

  • 6 cups (1.4 Litres) low-sodium Chicken or Vegetable Stock, simmering hot
  • 1 large (150g) finely minced Shallot or Small Yellow Onion
  • 2 cloves (10g) finely minced Garlic
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio)
  • 1 1/2 cups (300g) Arborio or Carnaroli Rice
  • 2 tbsp (30 ml) Olive Oil (or oil from sundried tomato jar)
  • 1 tbsp (15g) Unsalted Butter (for cooking aromatics)
  • 1 cup packed (150g) Oil-Packed Sundried Tomatoes, drained and roughly chopped
  • 1 tbsp (15g) Sundried Tomato Paste (optional)
  • 2 tbsp (30g) Chilled Unsalted Butter, cubed (for finishing)
  • 1/2 cup (50g) Freshly Grated Parmigiano Reggiano, plus extra for serving
  • 1/4 cup (5g) Fresh Basil, roughly chopped
  • Sea Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Pour stock into a small saucepan and bring to a gentle simmer. Keep the stock hot throughout the entire cooking process.
  2. Heat the olive oil and 1 tbsp butter in a heavy-bottomed pot over medium heat. Add the minced shallot/onion and a pinch of salt. Cook gently for 5–7 minutes until translucent and soft. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the Arborio rice to the pot. Stir constantly for 2–3 minutes until the grains are translucent around the edges but still opaque in the centre. This essential process seals the starch.
  4. Pour in the white wine. Increase the heat slightly and cook, stirring, until the wine is completely evaporated (about 2 minutes).
  5. Stir in the chopped sundried tomatoes and the optional tomato paste. Cook for 1 minute to release their flavour.
  6. Add one full ladle of hot stock to the rice. Stir continuously until the liquid is almost completely absorbed. The mixture should look creamy but not soupy.
  7. Continue adding the stock, one ladleful at a time, only adding the next ladle when the previous one is nearly absorbed. This process should take approximately 18–22 minutes.
  8. After about 20 minutes, taste the rice. It should be tender but still have a slight bite in the centre (al dente). If too firm, continue adding stock. The final consistency should be loose, flowing like thick lava (all’onda).
  9. Remove the pot from the heat. Stir in the chilled, cubed 2 tbsp of unsalted butter and the grated Parmesan cheese. Stir vigorously for 1–2 minutes until fully melted and emulsified, creating the luxurious, creamy texture. Season with salt and pepper.
  10. Cover the pot loosely and allow the risotto to rest for 2 minutes. Serve immediately into shallow bowls, topped with fresh basil and extra grated Parmesan. Risotto must be served immediately.