Tonight’s recipe

Risotto with very good Parmesan and lemony breadcrumbs

Serves 3 Ingredients

2tbsp cold butter

Olive oil, for frying

2 shallots, finely chopped 2 garlic cloves, finely chopped 3 sprigs thyme

250g risotto rice

200ml white wine 600ml hot chicken or vegetable stock

A Parmesan rind, plus 200g grated

1 lemon, juiced and zested 1 handful white breadcrumbs

Method

Set a large pan over a low-medium heat and melt half the butter (keep the rest in the fridge) along with a glug of oil. Once it’s foaming, add the shallots along with a pinch of salt and

fry until soft.

Add the garlic and thyme and fry for another minute or two.

Turn the heat up a little and pour in the rice. Fry, stirring continuously, until the grains start to turn translucent. Pour in the wine and stir until it has all absorbed.

Spoon in a ladle of stock and stir continuously until all the liquid has been absorbed. Add the Parmesan rind at this stage. Keep adding the stock by the ladleful and stirring until the rice becomes tender and creamy.

Adjust the seasoning, add the lemon juice and all but 25g of the grated Parmesan. Stir until the cheese has melted. Add the remaining butter, pop a lid on and leave to sit with the heat off for a minute or two.

Meanwhile, fry the breadcrumbs in plenty of oil on a medium heat until golden. Remove to a plate lined with kitchen paper, toss with a little salt and the lemon zest.

To serve, give the rice one last stir and spoon into warmed bowls, drizzle over a little olive oil and sprinkle breadcrumbs and extra Parmesan generously over each bowl.