Risotto alla parmigiana

Method

1. Pour the stock into a saucepan and bring to the boil, before turning down to a simmer.

2. In a separate saucepan, melt the butter in a saucepan with the oil, add the onion and salt and sweat gently until soft.

3. Tip in the rice and stir for a minute over a low heat. Pour in the white wine and let it bubble up and evaporate. Add a ladleful (about 150ml) of the simmering stock, and stir continuously until the liquid is absorbed. Add another ladleful of simmering stock and continue to cook, stirring all the time, over a medium heat, until the rice is creamy and the stock absorbed - it should take about 25 minutes to cook.

4. Stir in the grated Parmesan cheese, check for seasoning and serve.

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Ingredients

1.5 litres chicken stock
25g Butter
3 tbsp Olive oil
1 onion, finely chopped
500g Risotto rice, such as Arborio or Roma Carnaroli
1 glass White wine, optional
75g Parmesan, freshly grated
1 pinch sea salt, and pepper

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