Traditional Risotto: Serves 2-3 Ingredients:1 onion finely chopped. 1 garlic clove, crushed. 2 tablespoons olive oil. 225g (8oz) arborio risotto rice. 845ml - 1litre (1 1/2 - 1 3/4 pint) chicken or vegetable stock. Salt and freshly ground black pepper. 25g (1oz) butter 2 tablespoons parmesan cheese, finely grated In a large saucepan gently fry the onion and garlic in the olive oil for 5 minutes until softened but not coloured. Add the rice and stir constantly for 2 minutes. Keep the stock hot (just simmering) in a separate saucepan. Add a ladleful of stock and bring to a gentle boil. Cook, stirring frequently, until the liquid has been absorbed by the rice. Repeat this gradual addition of the stock until the rice is creamy and tender but with a little bite (al dente) and not sticky. This takes 20 - 25 minutes. Season to taste, stir in the butter and serve immediately, sprinkled with the Parmesan cheese. (Time 20 -25)
