Risotto w Rob

Risotto with Rob recipe - The Cooks Pantry


Matt Sinclair


4 people


  • 400gm Coles Arborio Rice
  • 5 Litres Massel Vegetable Liquid Stock
  • 2 Tbsp. Cobram Estate Light Extra Virgin Olive Oil, plus extra
  • ½ cup dry white wine
  • 1 brown onion, finely grated
  • 2 cloves garlic, finely grated
  • 1gm saffron threads
  • 50gm unsalted butter
  • 125gm parmesan, finely grated


  • Place a heavy based pan over a medium heat and warm the oil. Add the onion and garlic, stirring continuously to avoid colouring, approximately 5-7 minutes.
  • Add the saffron threads and stir through for 1-2 minutes. Add the rice to the pan and stir to coat the rice in the oil and onion mixture, approximately 2 minutes.
  • Deglaze the pan with white wine and allow to simmer, stirring until alcohol has evaporated and the liquid has been mostly absorbed by the rice.
  • Gradually add in the stock, one ladle at a time and allow the rice to absorb the liquid after each addition, stir through often. Repeat this process until all the stock has been used. Cook the rice for a further 5 minutes, or until it reaches a creamy consistency and the rice is cooked through. Add a little more water if further cooking is required.
  • Before serving, add the butter and half of the parmesan cheese, stir through to combine well. Taste and adjust seasoning if required. Divide amongst 4 plates and garnish with extra parmesan cheese and a drizzle of olive oil.

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