500 grams Arborio Rice
100 grams shallots
2 cloves finely chopped garlic
A small sprig of Thyme chopped (or quarter teaspoon dried)
1 half pint of white wine
1 litre of vegetable stock
Salt and pepper to taste
25 ml of olive oil
Start by putting some oil into a pan and get it moderately hot.
Add the rice and shake pan to coat the rice.
Add the shallots and garlic. Keep turning: we want these ingredients to soften but not to burn or turn dark brown.
When shallots are softened, add the chopped thyme.
Add the rice and stir to coat the rice with the oil. Stir for 20-30 seconds to ensure that the rice grains remain separate. Some of the rice may pop a little in the heat.
Add the wine. (Chefs often get a few flames at this point)
Simmer for a few minutes. The wine should reduce a little.
Add the vegetable stock in stages over 5-7 minutes. As the liquid disappears, test the rice. Add a couple of tablespoons of water if the rice is too firm. Keep doing this until the rice is al dente: that is, has a little resistance in the centre of the grain. Cooked for longer, the rice will be completely soft, like a rice pudding.
You can now add any ingredients of your choice: butternut squash, green vegetables, pieces of chicken.
