Marc has cracked how to make the perfect risotto!The best rice for risotto is a high-starch (amylopectin), low-amylose round medium- or short- grain rice. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. Arborio rice is one of the principal varieties used in Italy. It is available in most supermarkets.
- ½ a block of smoked tofu
- 250g of mixed mushrooms
- 3 tbsp olive oil
- 1 small handful of fresh thyme
- Freshly ground black pepper
- 1 small handful flat leaf parsley
- 2 pints of vegetable stock (Swiss Marigold Bouillon red tub)
- 2 onions, chopped
- 2 celery sticks or 1 medium leek, chopped
- 2 cloves of garlic, crushed
- 400g Arborio (risotto) rice
- Large glug of sherry or dry vermouth
- Celery salt
Slice the mushrooms, chop the tofu into cubes and fry in 2 tbsp of the oil. Add the thyme and the parsely and season to taste. When they are done set aside. Heat the rest of the oil in a large pan (a big cast iron frying pan is good). Add the onion, garlic and celery or leek and ‘sweat’ for a few minutes until soft. Then add the rice, turn the heat up and cook for a few minutes – keep stirring so it doesn’t catch! The add the sherry and vermouth and stir until it has evaporated/been absorbed. Add the mushrooms, a ladle of stock and reduce the heat to a simmer. Keep stirring while the stock is absorbed then add another ladle of stock. Continue this process for 15-20 minutes until all the stock is absorbed and the rice is cooked, it should have some bite to it still.