Events and Celebrations

  • 1 litre (1¾ pints) chicken stock
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 200 g (7 oz) 'superfino' risotto rice
  • 50 ml (2 fl oz) dry white wine
  • 20 g (¾ oz) butter, diced
  • 40 g (1½ oz) Parmesan cheese, freshly grated
  • finely chopped parsley, to garnish

Heat the chicken stock gently in a saucepan.

Heat the olive oil in a heavy-based saucepan. Add the shallots and cook gently for 2 minutes until they change colour. Add the rice and turn with a spatula for a few minutes until the grains are coated with the oil. Add the white wine and keep stirring.

Add a small ladleful of chicken stock to the pan, allow the rice to absorb the liquid, then add another ladleful of stock. Continue adding the remaining hot stock little by little, each time waiting until the last spoonful has been fully absorbed.

Take the pan of rice off the heat and add the diced butter and grated Parmesan. Let it stand briefly before mixing in. The rice should take on a creamy consistency. Sprinkle with chopped parsley and serve immediately.

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