White Risotto with Crispy Chilli Breadcrumbs

01Method

1. 1

   Start with the chilli breadcrumbs. Cut the dry bread into rough chunks, drizzle with a little olive oil, and bake in a preheated oven until golden and crisp. Transfer to a food processor along with the remaining ingredients and blitz to a fine crumb.

2. 2

   Tip the crumbs into a hot pan and toast for about 5 minutes, stirring regularly and adding olive oil a little at a time, until the breadcrumbs are crispy all over.

3. 3

   Good-quality rice doesn't need rinsing. Heat the olive oil in a saucepan, add the diced onion and bay leaf, and sweat gently over low heat until the onion is soft and translucent. Stir in the rice, then pour in the white wine and cook until it has evaporated. Add the stock one ladleful at a time, seasoning with salt and pepper, letting each addition absorb almost completely before adding the next. Cook for about 25 minutes, until the rice is tender.

4. 4

   To finish, stir in the butter, grated Parmesan or pecorino, and lemon juice. Gently fold everything together and let the risotto rest for about 1 minute. It should stay a little loose, as the rice will continue to absorb liquid as it sits.

5. 5

   Throughout cooking, use a wooden spoon — it keeps the grains from breaking up and prevents the risotto from sticking to the bottom of the pan. Keep the heat on the lower side for the same reason.

6. 6

   Spoon the risotto into bowls, scatter over the crispy chilli breadcrumbs and some grated Parmesan, and finish with a drizzle of good olive oil.