Basic Risotto

Directions

1. 1. Heat the butter and oil in a medium pan over a medium heat. Add the onion, garlic, celery, and carrot and cook for 5-6 minutes until softened, stirring now and again.
2. 2. Add the rice and stir for 1 minute so the grains are well coated with the oil and butter. Pour in the wine and stir until it has been absorbed.
3. 3. Add 1 ladle of the hot stock and simmer, stirring, until it has been absorbed. Repeat and continue to add the stock at regular intervals, cooking as before, for a further 18-20 minutes, or until all but 1 ladle of stock has been used and the rice is tender but still has a little bite.
4. 4. Add the remaining stock and the parmesan, most of the lemon zest and season with freshly ground black pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes. Spoon in to warmed serving bowls and top with parmesan shavings and the rest of the lemon zest.
5. Risotto variations
6. Pumpkin, Chilli and Sage
7. Omit the carrot and celery. Add 1 finely chopped, deseeded red chilli, 8 finely chopped fresh sage leaves and 250g diced pumpkin to the onion and garlic. Omit lemon zest at the end and scatter with crispy fried sage leaves.
8. Bacon and Pea
9. Omit celery and carrot. Add 8 roughly chopped rashers of bacon or pancetta, fry until crisp and reserve half. When rice is almost tender add 200g peas. Add 2 tbsp chopped parsley with the grated parmesan. Top with reserved bacon.
10. Prawn and Dill
11. Omit the celery and carrot. Use fish stock and add 2 tbsp tomato puree with the stock. Add 400g peeled, tail on, raw prawns with the remaining stock. Omit the parmesan but stir in 4 tbsp finely chopped dill.
12. Creamy Mushroom and Tarragon
13. Omit the celery and carrot. While the risotto is cooking, cook 300g mixed sliced mushrooms in 50g butter, season and stir in 5 tbspsingle cream, simmer for 5 minutes. Add the creamy mushrooms with the parmesan and some chopped tarragon. Omit the lemon zest.