Jamie Oliver Teaches How to Make a Risotto You'll Eat and Cry Over

It's an easier dish than most people think. Take a look at the chef's tips.

Anyone who thinks risotto is a complex dish is mistaken. Don't think so? Jamie Oliver, the British chef quoted in the Mirror, cleared up some misconceptions about this delicious dish and shared some simple tricks to try. 

 

So, the chef taught us how to make a ratatouille risotto and, firstly, he advises that you include a packet of roasted Mediterranean vegetables in the list of ingredients.

It's a simple way to save time, says the chef, and all you have to do is cook them for 10 minutes in olive oil. When you've finished, remove half to add later. 

Then you need to add 300 grams (g) of risotto rice, mixing it with the olive oil and the vegetables, he advises. Then it's time to add the stock. You have to ‘add, stir, add and stir’, he explains, advocating the ‘sporadic approach to risotto, where you add the liquid little by little’.

It's a method that requires a little more attention, but it helps to ensure that ‘the rice softens consistently and doesn't stick to the bottom of the pan’.

To finish, add the cheese - the chef uses goat's cheese - and add the vegetables you've set aside. And ‘now switch off the cooker’, leaving the risotto to ‘rest’ for a minute before serving.