White risotto

THE MOTHER OF ALL RISOTTOS WITH BUTTER & PARMESAN Simple and utterly delicious, this also stands as an immensely important recipe because it focuses on the art and ritual of cooking this starchy risotto rice to exactly the right, elegant consistency, then just flavouring it with quality butter and freshly grated Parmesan. If done correctly, it’s pure luxury on a plate. SERVES 4 45 MINUTES 1.2 litres quality, organic chicken or veg stock 1 onion 2 sticks of celery olive oil 2 knobs of unsalted butter 300g Arborio risotto rice 150ml Pinot Grigio white wine 60g Parmesan cheese

Simmer your chosen stock. Peel and finely chop the onion and celery, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter (importantly, a high-sided pan gives more space and prevents the stock from evaporating too quickly, which can give an over-concentrated flavour). Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.

Pour in the wine and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladlefuls of stock until the rice is cooked. It will need 16 to 18 minutes. When I say cooked, I mean the rice is soft and a pleasure to eat, but importantly still retains its shape and a tiny bit of bite. At this point, add enough stock or water to give you a loose consistency. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy. Beat again, then serve right away on warm plates. NUTRITION PER SERVING 524 kcal; 18.9g fat (8.2g saturated); 18.4g protein; 68.2g carbs; 3.7g sugars; 0.6g salt; 2g fibre ➤