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Melt butter in a heavy based frying pan.
Cook off the shallots over a medium heat, do not colour.
Add Arborio rice (roughly one hand full of per person).
Stir for a minute, allowing the rice to absorb the flavour from the shallots.
Add a ladle of heated stock stirring constantly.
Add a dash of wine for flavour.
As the rice cooks it will absorb the stock.
Add heated stock a ladle at a time. As the stock evaporates and is absorbed by the rice add the next ladle of stock.
Continue this for about 20 minutes; it may take 25 minutes.
When the risotto is cooked, take it off the heat and stir some grated parmesan through the risotto.
Drizzle a little oil over the risotto. Richard uses Rapeseed oil.
Purple sprouting broccoli::
In another pan have boiling salted water rolling over. Add the sprouting broccoli to the pan for a couple of minutes until cooked. The broccoli should have a little bite in it. Do not overcook!
When serving crumble some blue cheese on top of the risotto, lay the cooked purple sprouting broccoli on top of the risotto and blue cheese. For a finishing touch grate a little more parmesan over the top!
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