1 generous litre of home made light stock (chicken or vegetable with herbs). Failing this a good quality bouillon cube
2 shallots or 1 medium onion finely chopped
60g unsalted butter
300g arborio rice of similar medium grain white rice
40g freshly grated Parmesan and more for serving
- Bring the stock to a gentle simmer.
- Sauté the chopped shallots or onion in a heavy pan with half the butter until soft and translucent.
- Stir in rice and sauté until it begins to stick to bottom of pan.
- Pour over about 150 ml of stock. let the rice absorb the liquid and add the same again. Continue adding stock gradually, stirring steadily so the grains absorb the liquid but are never drowning. keep the heat moderate. As more stock is added you can stop the continuous stirring. A good risotto should always stick a little to the bottom but not burn!
- Draw the pan off the heat when rice is cooked but still a little nutty at the heart. Arborio takes about 20 minutes.
- Stir in the grated Parmesan and the rest of the butter cut into little pieces. Cover with lid firmly, allow one minute for cheese and butter to melt, then give it all a vigorous stir. A wooden fork is better than a spoon to coat the grains with this creamy sauce.
- Check the seasoning and serve without delay. Offer more Parmesan to add separately for individual taste.
Chicken, peas, beans, leftover ham, or whatever you have can be added to this recipe but it is important that all additions must be cooked with the rice so that the flavours fuse. A very useful dish over the Christmas period. Not turkey again!