- 3 T butter
- 1 T olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 300 g risotto
- 125 ml dry red wine
- 1 x 400 g Italian tomatoes, crushed
- 4 1/2 cups liquid vegetable stock, at room temperature
- 60 g Parmesan, grated
- Sea salt and freshly ground black pepper
- 10 g wild rocket or basil leaves
Heat half the butter and the olive oil in a wide, heavy-based pan. Gently fry the onion until soft, but not browned.
Stir in the garlic, then the risotto and continue stirring for a few minutes until the rice is translucent.
Stir in the wine until it’s completely absorbed. Add the crushed tomatoes and a little seasoning. Add the stock, about a half a cup at a time, and stir until the liquid is absorbed.
Continue doing this until the rice is tender, swollen and creamy. It should take about 25 minutes.
Stir in the remaining butter and two thirds of the cheese. Allow to stand for a few minutes, then check the seasoning. If the risotto seems too thick, stir in a little more stock.
Garnish with rocket or basil and sprinkle with the remaining cheese.
Cook’s note: Top the risotto with shards of Parmesan or crispy bacon or pancetta.