Recipe for risotto

Ingredients

  • Risotto rice (arborio rice)
  • Half a white onion
  • 1 tbsp of butter
  • One stock cube (whichever flavour you prefer, I normally use chicken)
  • A cup of white wine
  • Juice of one lemon
  • Dried or fresh oregano
  • Peas (optional)
  • Trout (optional)
  • Chilli (optional)
  • Spring onion (optional)

Method

  • Heat the butter in a pan and fry the onion and then add the risotto rice (the packet should give you measurements) for a couple of minutes. The rice shouldn’t change colour.
  • Add a cup of wine and cook down until the liquid has been absorbed.
  • Make up about 600ml of your chosen flavour of stock.
  • Add a ladle of stock at a time to the risotto and cook down each time until the liquid has been absorbed, add the peas.
  • If you’re making the chilli trout version you can begin to fry the trout in a pan in a bit of olive oil with the chilli and spring onion, do this for about 5 minutes and an extra five with a lid on so the steam cooks the fish thoroughly.
  • When the risotto is cooked it should be soft but have a slight bite, it will take around 15 minutes.
  • Stir in the oregano or your choice of herbs and squeeze some lemon!

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