Mug of Risotto rice
Finely chopped one onion
Cut betroot into thin slivers about an inch long
Finely slice 8 oz mushrooms
Litre of stock
2 sticks of celery finely chopped
Butter
2 oz Parmesan
Lemon
Risotto, it turns out can follow a far simpler method that has hitherto been believed. The main principle is that the rice should cook in rich stock for about 25 minutes with the minimum of stirring, cheese and butter is added at the end. Avoid salting anything as there is salt in the stock and cheese, plus salt can be added 'to taste'.
Onions, celery and betroot are fried in some oil and butter until soft, add the rice and stir until it is coated and shiney you can add white wine and boil off the alcohol now. Here is where we depart from Risotto wisdom and chuck in three quarters of the hot stock and simmer, with minimum of stirring using a chopstick, simply to prevent any rice from sticking. 15 minutes later add the mushrooms and add more stock if too thick, 10 minutes later switch off the heat, stir in butte and finely gaated parmesan and lemon juice, then sprinkle with parsley and serve with spring greens.
