Risotto
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Cooking Tips:
You must keep stirring and avoid the rice from drying out and burning on the bottom of the saucepan.
Serves:4
Cook Time:25 minutes
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Cooking Ingredients:
200g/7oz quick cook risotto rice
100 ml White wine
750ml/12fl oz chicken stock or vegetable stock (according to packet instructions)
1 shallot, finely chopped
Cooking Method:
1. Place saucepan on a medium to high heat with some oil in it and add the chopped onion. Once the onion has softened add the rice and mix the rice is so it gets a good covering of the oil
2. Now add the white wine and allow to simmer for a couple minutes and let the wine reduce slightly.
3. Now add a laddles worth of stock and continue to stir the rice as the stock reduces continue to add more stock and continue this for about 20 minutes, dont let the rice dry out or burn on the bottom of the saucepan.
3. Once the rice has cooked and the mixure is not too wet looking that it would look like soup if placed on a plate turn the heat of and drop in a knob of butter and put a lid on for 3-4 minutes.
Stir and serve in a bowl.
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