RISOTTO

1 litre chicken stock - either stock cubes or fresh

Half white onion - super fine dice

1 garlic clove - super fine dice

2 tbsp butter

2 tbsp olive oil

1 c risotto rice

1 c freshly grated parmesan

Black pepper

Put your stock in a saucepan and bring to a boil then turn the heat off and set aside.

Gently heat oil and 1 tbsp of the butter in a wide pan.

Add the onion and garlic. On a low to medium heat you are going to cook and gently caramelise them. (This step can be done in advance, just turn the heat off when the onions are translucent and a little golden). Add a little stock to help soften the onions.

Add your rice and cook for a minute or so. Be sure to coat the rice thoroughly with all the butter, oil and onion.

Add 1/2 c of stock to the pan. You want to stir until the mixture is thick and most of the liquid has been absorbed. One thing is to check that your pan is at the right temperature. A perfect medium heat works well. If your rice is sticking to the bottom of the pan its too hot, if it is not simmering then its not hot enough.

Continue to add about 1/4 c at a time stirring until each pour is absorbed.

This will require your attention and it takes time so pour yourself a drink and get into a rhythm. Its roughly 16-18 minutes.

When you have one remaining 1/4 c left turn the heat off. Stir through the parmesan, butter, black pepper and remaining stock. We prefer a wetter consistency however if you want it a bit thicker just put it back on the heat for no longer than minute.

Serve on a hot bowl or plate however you prefer. Top with a slice of prosciutto or whatever you fancy. Or nothing. It doesn’t need it really.