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Bob Hart's non-stir risotto

Posted by: Bob Hart | 13 January, 2011 - 3:17 PM

Life is too short, surely, to stir risotto. And frankly, there is no need to do it.

But look at most risotto recipes, and there's the stirring: if cooking writers could have their way, we would all spend much of our lives hunched over a large pot, waving a wooden spoon. So, instead, forget it!

The reality is that if you are spending a serious amount of time stirring your risotto, you are buying the wrong rice. There are some premium rices that simply do not need all that attention. In fact, they are better without it.

The one I recommend, and it's widely available, is the Ferron brand of vialone nano rice. Use it to test both the non-stir method, and my simplest and purest of all risottos, a fresh asparagus risotto, and see what you think.

First put a medium-sized pot of water on to boil. Salt it well. Take eight fat sticks of fresh, Victorian asparagus - it is still in shops, and excellent - and after washing them, snap them to separate the tender tops from the fibrous lower parts.

When the water is boiling, drop in both parts of the asparagus and, after a minute, fish out the top parts using a pair of tongs, and put them to one side. Cover the pot and continue to gently simmer the asparagus bottoms. This is going to be your stock.

For a very generous main portion of asparagus risotto or, more sensibly, two entree portions, heat a good splash of EV olive oil in a reliable pot and add 1 cup of the vialone nano rice. Stir it well for about three minutes to coat it and lightly toast it.

Now, add about two and a half cups of the liquid (the packet instructions suggest less, but you will find this works better) from your simmering stock pot to the rice, stir it well, cover and reduce the heat. Let it cook gently for exactly 14 minutes.

While this happening, cut each of the top parts of your asparagus, on the diagonal, into four pieces and have ready to add to the risotto. Also, grate about a cup of Italian parmesan cheese (not that disgusting pre-grated rubbish, or any of the Australian brands which taste like soap) and have some good, unsalted butter handy.

Uncover the risotto when the time is up, give it a stir and, if necessary, stir in a little more stock. This rather depends upon how you like your risotto. Taste it to check for doneness but remember, at this stage it should still be quite firm, but it will be puffed and separate. When you are happy with the texture, add the asparagus pieces and cover for a minute of two. Remove the lid and stir the risotto well before stirring through the parmesan and a good knob of butter. Cover again, and turn off the heat. Let it stand for a minute or two, and that's it. How easy was that?

This, of course, is a very, very uncomplicated risotto just to show you how the no-stir method works. Now you can get as fancy as you like without spending your life sweating over a hot risotto pot.

Bob Hart's Tasty Recipes

Did you miss one of Bob's great recipes? Never fear, they are all here! Keep checking this site for more of Bob's delicious treats. Bob is heard on the Afternoons program with Denis Walter each Thursday. Enjoy.

Blog comments

You can buy Faron rice at that large Italian restaurant/Deli in the main drag half way down the hill on the right and in Melbourne you can buy it from Enoteca Sileno in Lygon Street as well as Mediterranean Wholesalers

Reckless Friday 1 July, 2011 - 8:07 AM
Where do you buy ferron rice in melbourne

jenny Friday 13 May, 2011 - 11:47 AM
I have been making my risotto in my pressure cooker for 40 years, I was given a agostina cooker from my mother in law and it always works. stir fry all ingredients first then add 1 cup rice and 2 cups stock waite for it to boil,then put lid on for 2 minutes ,turn off gass and waite 10 minutes.give a good stir and add cheese .

joan Monday 17 January, 2011 - 7:58 PM
i am in mornington vic where can i buy ferron rice

kevin pool Saturday 15 January, 2011 - 9:19 AM
I tried to buy the Ferron brand of vialone nano rice that you recommended at Coles, but couldn't find it. Can you advise where to buy it?

paula Friday 14 January, 2011 - 5:13 PM