Risotto
Ingredients
- 1 medium chopped onion
- 1-2 cloves crushed garlic
- 1 tablespoon olive oil
- 1 cup Arborio rice
- 4-5 cups chicken stock
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped parsley
- 1-2 tablespoons lemon juice
- crisp bacon, optional
- cooked chicken or prawns, optional
- sauteed mushrooms, optional
Instructions
Serves 3-4. Cook onions and garlic in a little olive oil over low heat for two minutes, but don't let them brown. Add rice, stirring until grains are coated with oil, then the hot stock, one cupful at a time, making sure each cup is absorbed before adding the next. (Tip: to keep the stock hot, have it simmering in a separate pan on the stove while you cook the rice). Pour in the wine, then when all the liquid is absorbed and the rice is cooked, stir in other ingredients. Put the lid on, turn off the heat, leave for about five minutes, then serve, adding a garnish if desired.
