Risotto alla Parmigiana

Serves 4-6 You will need:

• 1.5L chicken stock

• 15g butter, plus 50g butter, cubed

• 3 tablespoons extra-virgin olive oil

• 1 onion, finely chopped

• Sea salt and freshly ground black pepper

• 500g risotto rice

• 150ml white wine

• 75g Parmesan cheese, freshly grated

1 Put the chicken stock into a pot and bring to the boil, then reduce the heat, and keep it at a gentle simmer.

2 Meanwhile, melt the 15g of butter in a large saucepan with the extra-virgin olive oil, add the finely chopped onion and some sea salt and freshly ground black pepper, cover the pan, and sweat the onions gently until they are soft — this should take about 8-10 minutes.

3 Add the risotto rice and stir it around for a minute on the heat so that each grain of rice is coated in the butter and oil.

4 Then pour in the white wine and let it bubble up and evaporate, which will take a few minutes on a medium heat, uncovered.

5 Add a ladleful (about 150ml) of the simmering chicken stock to the risotto, and stir it continuously over a low-to-medium heat.

6 As soon as the stock has been absorbed, add another ladleful. Continue to cook, stirring almost continuously over a medium heat, repeating the process with the stock until the rice is cooked, and is loose and creamy in consistency, which should take about 20 minutes.

7 When you’re happy with the texture of the risotto (you might want to add a little more stock), stir in the 50g of cubed butter and the freshly grated Parmesan cheese and check the seasoning, adding more sea salt and freshly ground black pepper, if necessary. Serve hot.