RISOTTO.
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Ingredients
320g (11Ľoz) Arborio rice
1 litre chicken stock (hot)
1 medium onion, finely chopped
1 garlic clove , crushed
40g (1˝oz) butter
I glass dry white wine
80g (2ľoz) Freshly grated parmesan
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Method
In a heavy bottom saucepan sauté the onions in the butter until soft but not coloured, add the garlic and cook for another 2 minutes.
Add the rice and cook, stirring until well coated and translucent.
Add the wine and stir until it has evaporated. Add a ladle of hot stock and simmer. As the stock is absorbed add more when necessary.
Continue this way for about 18 minutes until the rice is soft, tender and creamy, but the grains are still firm in the middle.
Stir in the parmesan and any other ingredients and season to taste.
Cover and leave for2 minutes before serving on a bed of young spinach leaves. Serves 4
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