Traditionally you would use a separate pan for the stock to bring it to the boil and keep it hot. I use stock cubes in a jug of boiled water from a kettle so no ladling hot stock from one pan to another. I just pour it straight from the jug I make the stock up in.
Ingredients:
2tbsp olive oil
300ml arborio risotto rice
700ml boiling water
2x chicken oxo cubes
1/2 diced onion
1 red chilli deseeded and finely chopped
4 cloves crushed garlic
2tbsp tomato purée
200ml passata
20g finely grated cheddar
King prawns
1tbsp Fresh basil chopped
Salt and pepper
Method:
1. Gently fry the onion in the olive oil
2. Add the chilli and garlic and cook on a low heat for a minute to let the flavours infuse the oil.
3. Add the rice and stir until coated in the oil. Season with salt and pepper.
4. Add the tomato purée and stir until mixed into the rice and the pasta has cooked out a little.
5. Add the passata in two stages stirring in each portion and ensuring some of the liquid has cooked off before adding the next bit.
6. Turn up the heat to a medium heat and start adding the stock in small amounts, stirring all the time, ensuring that each addition is fully absorbed by the rice before adding more.
7. Towards the end of the stock additions add the prawns and stir them in.
8. Finally add the finely grated cheddar and chopped basil and serve. The cheddar needs to be finely grated as you want it to dissolve into the creamy juices.
