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(Risotto with parmesan cheese)
Ingredients:
Four servings
1 1/4 litres broth or two vegetable stock cubes / home made stock dissolved in the same quantity of water
2 tbsp finely chopped shallots or onions (diced small)
40g butter
2 tbsp vegetable oil
300gm raw Italian Arborio rice
60gm freshly grated Parmesan cheese
Salt, if necessary
Seasonal vegetables, blanched
Procedure:
Bring broth to a slow steady simmer.
Put onions in a heavy-bottomed casserole with 25gm of butter and oil and sautŽ over medium-high heat until translucent but not browned.
Add the rice and stir until it is well coated. SautŽ lightly then add 150ml of the simmering broth.
Proceed accordingly to the basic direction for making risotto, adding 150ml simmering broth as the rice dries out, stirring it very frequently to prevent it from sticking. (If you run out of broth, continue with water).
When you estimate that the rice is about five minutes away from being done, add all the grated cheese and remaining butter.
Mix well. Check salt.
When the cooking nears the ends do not add too much broth at one time. The risotto should be creamy and not runny.
Add blanched vegetable of choice.
Serve immediately, with additional grated cheese, if desired.
