Simple Risotto

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   1. Melt the butter and oil in a large frying pan. Add the onions and sweat gently for 3 minutes or until softened, but do not allow to brown.

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   2. Add the garlic and thyme, and stir in the rice. Season and cook, stirring, for 2 minutes to coat the rice.

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   3. Pour in the white wine, a quarter at a time, and continue to cook, stirring constantly until completely absorbed.

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   4. Add the hot stock a ladleful at a time, stirring gently until fully absorbed before adding the next. Constantly stir until the rice is just cooked or al dente, about 25-30 minutes.

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   5. Remove from the heat, stir in the cheese and serve immediately.

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   Notes:

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   Always use hot stock in order to get excellent results every time.

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   Don't try to rush it. Cook it slowly on the lowest heat and stir continually.

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   Stir using a wooden spoon to allow the starch to be released from the grain.

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    Always add the parmesan at the last minute or it will release too much oil and spoil the risotto.

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    If wished, add 1/2 garlic clove cracked and soft herbs to infuse

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    For a vegetable variation add 7oz of cooked vegetables (e.g. squash, pumpkins, courgettes, etc)

* Per serving · 4 servings · Values may vary.

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