How to make a perfect risotto

Chef's fool proof way of ensuring perfect results requires an investment of good ingredients and a little time.

250g Arborio Rice
1lt Good Chicken Stock
Olive Oil
2 Small Onions or 4 Shallots
1 decent size clove of garlic
100ml Vermouth
175ml White Wine
100g Freshly grated Parmesan (Parmigano Reggiano)

In a heavy bottomed pan gently heat two tablespoons of good quality olive oil. Add two small finely chopped onions or shallots and the garlic and a pinch of sea salt. Cook until onion becomes translucent (the salt helps it to stop browning). Stir in 250g of risotto rice and turn up the heat while moving the rice around the pan. Cook for about three minutes. Turn down the heat. Add 50ml of good vermouth or 125ml of white wine.

Slowly add warm chicken stock ladle by ladle allowing the rice to absorb the liquid before you add the next. Stir as little as possible but avoid sticking. When the rice begins to take on a creamy appearance (after 15 to 20 mins, rice should still have a resistance when you bite it - al dente). Add the flavouring, lastly add parmesan (not with fish) and add a further shot of good vermouth or white wine.

Allow the risotto to rest for five minutes before serving. Gently stir in a knob of butter. Finish with shaved parmesan, chopped parsley and a twist of back pepper

A Favorite Flavouring:

Wild & Field Mushroom

150g fresh flat field mushrooms
100g porcini
1/4 pint of warmed milk
50g chopped flat leaf parsley

In a bowl soak the porcini in the warmed milk for at least 20mins. Fry the coarsley chopped fresh mushrooms in a pan with a tablespoon of olive oil and 25g of butter. Squeeze the Porcini in your hand and pat dry on a clean tea towel then add to the frying pan. (For a wonderfully creamy finish, keep the Porcini liquor and add it to the risotto before the cheese) Add the parsley just before serving.

Date - 04/03/2006