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This basic risotto can accompany grilled meat or fish dishes or may be served on its own as a main course, sprinkled with plenty of grated parmesan. vegetables cooked with the rice add colour and texture. Risotto is only as good as its stock make sure it has a strong flavour.

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50 g butter or 2 tablespoons olive oil (or an equal mixture of both)
1 small onion, peeled and chopped
1 clove garlic, peeled and chopped
300 g risotto rice such as Arborio or Carnaroli
125 ml dry white wine
900 ml hot chicken or vegetable stock 50 g freshly grated Parmesan cheese Black pepper to taste


Serves: 5


Heat the butter and/or oil in a saucepan and cook the onion and garlic until the onion is translucent, not brown. Add the rice and stir until the grains are thoroughly coated and become slightly translucent. Add the wine and heat until the rice has absorbed the liquid.

Pour in the hot stock, stir and bring slowly to a boil. Reduce the heat and simmer uncovered, stirring occasionally for 18-20 minutes, until the liquid is absorbed and the rice is al dente, or firm to bite. Risotto should be creamy in texture, so add a little more stock if necessary.

Mix in half the grated Parmesan cheese and season with freshly ground black pepper. (Salt is probably unnecessary as the cheese is quite salty.) Sprinkle the remaining cheese over the risotto and serve immediately.

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