45 minutes


  • 1 tbsp of vegetable oil
  • 1 large onion, diced
  • 3 garlic cloves, sliced
  • 300g of carnaroli risotto rice, or arborio rice
  • 200ml of white wine
  • 800g of potatoes, peeled and diced into 1cm cubes
  • 150g of unsalted butter, cubed
  • 80g of Parmesan, finely grated (or a vegetarian equivalant)
  • 1 pinch of nutmeg
  • salt


Bring a large pot of salted water to the boil – you will need at least a litre as you will use this water to cook the risotto. Add the diced potatoes and simmer until ever so slightly overcooked – still just about holding their shape but easily mashable (about 15 minutes). Once cooked, drain the potatoes (reserving the cooking liquid) and set aside. Keep the cooking liquid warm over a low heat
Heat the vegetable oil in a large pan then add the onion and garlic with a generous pinch of salt. Sweat down until soft and without colour (about 5 minutes)
Add the rice and toast it in the pan for a couple of minutes, stirring to keep it from catching
Add the white wine and reduce until almost completely evaporated, stirring occasionally
Add ladles of the warm potato cooking liquid one by one, each time letting the rice absorb the stock before adding the next. Stir regularly to release the starch from the rice, which is what gives you a creamy risotto
This process will take a while (around 20–30 minutes), so be patient. Once the rice is cooked, add the potato cubes, butter and Parmesan and beat with a wooden spoon to incorporate
Place a lid on the pan, remove from the heat and leave to sit for 5 minutes
Divide the risotto between 4 bowls and finish with a grating of fresh nutmeg