Risotto

Cooking time: 1hr

SERVES: 4

A classic for a reason, I promise!

Ingredients

- 250g Arborio Rice

- 1 White Onion (finely diced)

- 4 cloves of Garlic (cracked)

- 1L water

- 4 sprigs of Thyme

- 100g Parmesan Cheese (finely grated - KEEP THE RIND!)

- 50g Olive Oil

- 50g Butter

- 150ml White Wine

- Salt & Pepper (to taste)

Method

On a medium heat, bring your water, thyme, garlic and parmesan rind to a boil before simmering to create your stock. Set aside for later.

In a large pan, sweat the onion with a pinch of salt & pepper until translucent. Pour in the rice, and continue to cook and stir for a further few minutes before adding the wine.

Bring to a boil and once thickened, start to add your stock a ladle at a time, stirring through. For around 12minutes.

Once your rice is almost cooked (a grain of rice should break into 3 pieces when squeezed between your fingers) add the parmesan, butter, olive oil, and black pepper. Stir vigorously on a medium heat until your risotto becomes creamy, thick and glossy.

Check you are happy with the cooking, consistency, and seasoning - tweaking if needed. Serve with more parmesan grated on top, a drizzle of olive oil, and a pinch of black pepper … enjoy!