Ingredients for a Romantic Risotto 100g Arborio rice 50 g unsalted butter 1/2 tablespoon olive oil 1 large onion, finely chopped 100 g flat mushrooms, coarsely cut 1/2 litres vegetable stock 2 tablespoons of finely grated Parmesan Cheese Salt and fresh coarsely ground black pepper
Cooking: - Melt 40 g with the olive oil in a saucepan. - Add the chopped onions and cut mushrooms, cooking gently for a few minutes. - At the same time bring the stock to a simmer in another pan. - Add the rice to the onions and mushrooms and continue to cook, stirring, for a few minutes. - Add the stock to the rice a little at a time, stirring slowly, and allowing the risotto to simmer slowly. - When the rice has absorbed the stock, add some more (continue to do this and keep stirring to prevent the rice from sticking). - The risotto will take 20-25 minutes to cook. - The rice should have a slight bite in it at the end as this will prevent it from becoming too starchy. - Add the Parmesan and the remaining 10g (½ oz) of butter. Season with salt and pepper.
Serve your Risotto hot (a candle lit dinner for 2 perhaps?)