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Risotto

ingredients

serves 4
15 ml (1 tbsp) olive oil
25 g (1 oz) butter
1 medium onion, peeled and finely chopped
350 g (12 oz) Italian risotto
900 ml (1 1/2 pt) chicken stock
5 g (1 tsp) salt
freshly ground pepper
7 g (1 tbsp) freshly chopped parsley (optional)

method

1. Using a heavy-bottomed saucepan, heat the oil and butter. Add the onion and cook over a low heat for about 3 - 4 minutes without browning.

2. Add the risotto rice dry and stir-fry for about 2 minutes over a medium heat.

3. Add half the hot chicken stock. Stir from the bottom to avoid sticking and continue to do so until the grains are separate and the stock is absorbed.

4. Continue adding the remaining stock with the salt bit by bit, stirring all the time, until it is all absorbed. The risotto should have cooked to a creamy consistency in about 25 minutes without becoming mushy.

5. Add the freshly ground pepper and, if you wish, a little freshly chopped parsley for colour, and serve hot.

Variation: For Risotto Milanese cook as above but substitute 150 ml (1/4 pt) white wine for the equivalent stock. Add 25 g (1 oz) butter and 25 g (1 oz) Parmesan cheese at the end of the cooking time just before serving. Serve with Ossobuco. Can be garnished with mushrooms.

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