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Parmesan Risotto

Serves : 4

Ingredients:

1 Small Onion

⅔ cup / 50g / 5oz Butter

Olive Oil

5 cups / 1.2 litres / 2 pints Beef Stock, skimmed of fat

1¾ cups / 350g / 12oz Rice

6 tbsp Grated Parmesan Cheese

Salt

Instructions:

1. Thinly slice the onion and put it in a pan with 4 tbsp / 50g / 2oz butter and 1 tbsp oil; cook over a low heat until soft but not brown, adding 1 tbsp stock, if necessary.

2. Add the rice and fry for a minute, then add a ladleful of stock. When this has been absorbed, add another and repeat the process until 2½ cups / 600ml / 1 pint stock is used.

3. Stir in half the remaining butter and 2 tbsp parmesan.

4. Continue adding stock gradually.

5. When the rice is cooked, season with salt, add the remaining butter and parmesan and serve.

Tips for measuring, temperatures, or conversion from imperial to metric

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