Basic Risotto

  • Olive oil
  • Butter
  • Risotto rice
  • Onions
  • Garlic (or wild garlic leaves added at the last moment)
  • White wine
  • Vegetable stock cube (or chicken stock)
  • Salt, pepper, herbs
  • Grated parmesan

Saute sliced onions and chopped garlic in olive oil and butter until soft. Add risotto rice and continue to cook for a few minutes. Add a cup of water and allow to simmer. Add stock cube and seasoning. Add a cup of wine and later more water if needed. Simmer until the rice is nutty but cooked, adding the main ingredient along the way (depending on what it is). Mix in cheese and a knob of butter before serving.

Chicken: cut up and add along with the water.

Asparagus: put stalks in early but leave tips until last minute.

Fresh shitake/other mushrooms: cook only for the last couple of minutes.

Dried mushrooms: add at an early stage.

Prawns: defrost first in a large bowl of cold water for 10 mins or so, then add and make sure they cook through.

Frozen peas: make sure they don’t overcook! Best defrosted in cold water then added right at the last minute.

Pumpkin/squash: cook along with the rice.

Bacon: fry first and add towards the end.