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1
Place a large knob of butter in a wide reasonably deep pan then add the finely chopped onion to sweat for a minute.
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2
Add the rice (select your own preferred amount but remember how many cups added) and cook on medium heat constantly stirring until the rice becomes shiny.
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3
Add 1 cup of wine for each 4 cups of rice that you added.
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4
Stir.
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5
Add enough stock until it covers the rice and is about one finger above the level of the rice.
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6
(NOTE: He used veg stock made from carrots, celery, onion, but I wouldn't blame anyone for using a packet or bought stock!)
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7
Stir.
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8
Keep stirring on a low heat for around 18 mins and keep topping up with the stock when the mixture absorbs all the liquid.
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9
For Risotto alla parmigiana:.
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10
Warm another pan by swilling it with hot water and then empying it.
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11
Add the rissoto mix that you want to be Risotto alla parmigiana to the pan (assuming you want to try a few flavours that is).
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12
Add lots of cold unsalted butter.
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13
Add lots of grated fresh parmesan cheese.
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14
Add some black pepper.
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15
Stir and serve.
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16
For Risotto and blue cheese:.
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17
Warm another pan by swilling it with hot water and then emptying it.
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18
Add the risotto mix that you want to the pan.
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19
Add a small amount of butter and crumble in Gorganzola cheese.
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20
Stir and serve.
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21
For Risotto and river shrimp:.
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22
When you start the risotto making process season some small river shrimp with mixed herbs, salt and pepper.
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23
Warm another pan by swilling it with hot water and then emptying it.
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24
Add the risotto mix that you want to the pan.
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25
Add the seasoned river shrimp, some extra virgin olive oil, and black pepper.
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26
Stir and serve.
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27
For Risotto and truffles:.
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28
Warm another pan by swilling it with hot water and then emptying it.
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29
Add the risotto mix that you want to the pan.
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30
Open a jar of truffles in oil.
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31
Finely chop the truffles and add with some butter to the pan.
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32
Stir and serve.
