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Chicken tray bake with roast apples and thyme

50 minutes

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Chinese beef stir-fry

15 minutes

Glazed clementines

30 minutes

Offal recipes

Baked chicken liver paté with clementines

30 minutes

Cauliflower recipes

Coconut-dressed cauli-rice winter salad

5 minutes

Chicken recipes

Rachmah’s chicken pie

30 minutes

Citrus recipes

Winter pavlova with toffee Clemengolds

3 hours

Pecorino fava beans

15 minutes

Italian recipes

Roast pepper panzanella

20 minutes

Beef recipes

Lettie’s frikkadels

30 minutes

Vegetarian recipes

Braised fennel

1 hour

Italian recipes

The perfect risotto

1 hour 40 minutes

The perfect risotto

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour 40 minutes

Ingredients

2 T olive oil
100 g butter, plus 1 T
2 baby leeks, finely chopped
1 shallot, finely chopped
2 cloves garlic, crushed
250 g risotto rice
1 cup white wine
3 cups good-quality chicken or vegetable stock, warmed
Sea salt and freshly ground black pepper, to taste
½ cup Parmesan, grated, plus extra for serving

Method

Place a large, heavy-based saucepan over a low heat. Add the olive oil and 100 g butter.
When the butter has melted, add the leeks, shallots and garlic. Gently fry until soft and fragrant, then add the rice and stir until the grains are thoroughly coated.
Add a little wine and stir until absorbed. Continue until the wine is finished, then do the same with the warm stock, adding 1 ladle at a time and stirring frequently to make sure the liquid is absorbed before each new addition. It should take 15 to 20 minutes for the grains to take on a slightly nutty bite and a rich, creamy texture.
Remove from the heat and season to taste. Fold through the Parmesan and remaining butter (the mantecatura), then let it stand for a few minutes.
Serve warm with extra Parmesan, if desired.

The secret: Be patient and attentive. Risotto should not stand up in a solid mound on your plate, it should be silken, fluid and the grains separate.

Browse more risotto recipes here.

Spinach lasagne

Pot bread

Italian fondue

Chicken tray bake with roast apples and thyme

Chinese beef stir-fry

Glazed clementines

Baked chicken liver paté with clementines

Coconut-dressed cauli-rice winter salad

Rachmah’s chicken pie

Winter pavlova with toffee Clemengolds

Pecorino fava beans

Roast pepper panzanella

Lettie’s frikkadels

Braised fennel

The perfect risotto

The perfect risotto

Ingredients

Method