Gourmet Wednesday

Basic risotto

Serves 4

Cooking Time Prep time 15 mins, cook 40 mins

30 ml	olive oil
60 gm	butter, coarsely chopped
1	onion, finely chopped
4	garlic cloves, finely chopped
250 gm	vialone nano rice
100 ml	dry white wine
750 ml	(3 cups) simmering chicken stock
40 gm	finely grated parmesan

1	Heat oil and half the butter in a wide casserole over medium heat. Add onion and garlic and stir occasionally until very soft (8-10 minutes).
2	Add rice, stirring to coat, and cook until just toasted (1 minute).
3	Add wine and stir occasionally until almost evaporated (2-3 minutes).
4	Add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding more. Cook until rice is al dente (20-25 minutes), remove from heat, stand 1 minute.
5	Beat in parmesan and remaining butter until combined and creamy. Season to taste and serve immediately. This really goes with anything, but I had mine recently with lightly roasted cherry tomatoes, and a rocket, pear, red onion and peccorino salad on top!