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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Basic risotto


Requiring mostly basic pantry ingredients and only a few utensils, this northern Italian staple makes a wholesome family lunch or dinner.

You'll need

30 ml olive oil 60 gm butter, coarsely chopped 1 onion, finely chopped 4 garlic cloves, finely chopped 250 gm vialone nano rice 100 ml dry white wine 750 ml (3 cups) simmering chicken stock 40 gm finely grated parmesan

Method

  • 01
  • Heat oil and half the butter in a wide casserole over medium heat. Add onion and garlic and stir occasionally until very soft (8-10 minutes).
  • 02
  • Add rice, stirring to coat, and cook until just toasted (1 minute).
  • 03
  • Add wine and stir occasionally until almost evaporated (2-3 minutes).
  • 04
  • Add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding more. Cook until rice is al dente (20-25 minutes), remove from heat, stand 1 minute.
  • 05
  • Beat in parmesan and remaining butter until combined and creamy. Season to taste and serve immediately.

Visit our recipe gallery for more classic Italian recipes, including lasagne, panna cotta, Bolognese sauce and much more.

Risotto can be as simple or as luxe as you like. At its most basic, you need only a few ingredients - butter, olive oil, onion, garlic, rice, stock and parmesan. From this base you can embellish at will. The butter, olive oil and onion are pretty self-explanatory; the garlic is optional. These elements combine to make the soffritto, the foundation on which the risotto rests, so for the best results, take your time and cook until the onion is very soft, but without colour.

The rice requires more explanation. Use arborio, vialone nano or carnaroli, depending on your preference. It's worth noting at this point that there are two styles of risotto, and neither is wrong, only different. Knowing which style you like will help you get a lot closer to achieving the perfect risotto for you.

The looser, wetter style of risotto is known as all'onda (wavy) and is served in the Veneto. If you like this style, choose vialone nano, a short, stubby grain high in amylase, which softens slowly, giving the risotto some resistance to the bite.

If you prefer a thicker risotto, such as those served in Emilia-Romagna, Piedmont and Lombardy, arborio is your grain. It's large, plump and high in amylopectin, which dissolves in cooking, creating a stickier texture.

Marcella Hazan's The Essentials of Classic Italian Cooking  explains it neatly: "The Piedmontese/Milanese/Bolognese style is more compatible with substantial flavour bases founded on cheese, sausage, game and wild mushrooms, whereas the Venetian risotto all'onda achieves great delicacy with seafood and spring vegetables." Hazan says carnaroli is the king of risotto rices. It contains enough soft starch to dissolve in cooking but enough tough starch to cook to a satisfyingly firm consistency. As no two risotti are ever the same, our advice is to experiment with the different rice varieties until you discover the one you like best.

Now add the rice to your soffritto, stirring to coat in oil and toast the grains, which ensures the rice will cook uniformly. Once this is done, add the wine, stirring continuously until it evaporates completely.

Next add the stock. It must be hot, just below simmering point. Good-quality stock is a must, but keep in mind that as the stock reduces, it intensifies in flavour, so you may want to add a little water to prevent the risotto being overpowered by the stock's flavour. Add the stock a ladleful at a time, stirring continuously until it is all absorbed before adding the next lot.

The constant stirring allows the stock to be simultaneously absorbed and evaporated, and also serves to transform the rice's soft starch into a clinging agent, binding the grains together. The amount of stock required will vary according to the type and quantity of rice you're using and the consistency you prefer, so err on the side of having extra stock in reserve.

At some point during this process, you'll add your flavourings. Consider whether they're delicate (as with the herbed pea and pancetta risotto), or more robust, and time it accordingly. Ingredients such as pancetta or sausage, which benefit from browning, can be added to the pan after cooking the soffritto.

Once the rice is al dente (20-30 minutes, depending on the 'bite' you like), remove the pan from the heat and stand for a minute, then beat in the parmesan and final addition of cubed cold butter, making sure it's well combined. Contrary to popular belief, risotto benefits from cooling for a minute or two before eating, which is why it's often served in a wide, shallow bowl.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2009

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