Risotto Milanese

Method
Prep:5min  ›  Cook:25min  ›  Ready in:30min 

1. Fry the onion and garlic: Heat the stock in a small pan and keep it gently simmering. Heat the butter and olive oil in a large pan. Add the onion and garlic, and cook over a medium heat for 4-5 minutes, stirring, until softened.
2. Add the rice: Using a wooden spoon, stir in the rice and coat it with the buttery onions. Add the wine and simmer until almost evaporated. Stir in a ladleful of hot stock. Cook, stirring occasionally, until it has been absorbed into the rice.
3. Complete the risotto: Continue adding the hot stock a ladleful at a time, stirring occasionally, for about 20 minutes or until the risotto is tender and creamy. Stir in the herbs, then season to taste. Serve with Parmesan cheese shavings scattered over the top.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

…perfect risotto

*The secret of a perfect risotto is to have your stock simmering in a pan while you cook the rice. This way the temperature of the rice never drops.
*Adding the stock gradually ensures that each ladleful will be fully absorbed, preventing mushy rice.
*The rice is cooked when it is tender and creamy but with the very slightest bite at the centre of each grain.

…get ahead

Leftover risotto can be made into risotto cakes for an instant meal. Cool the risotto quickly, then chill and use within one day. Take about 4 heaped tbsp of the mixture for each cake. Roll into balls, and coat in fresh white breadcrumbs, then flatten into small rounds. Fry in a little butter or oil until golden. Serve with grilled meats or fish and a green salad.