Parmesan Risotto

Risottos are a firm favourite of mine to cook. I find it super therapeutic but it has to be just right! So for me a risotto has to be slightly al dente with a liquidity to it that gently fills the bowl. Really yummy with so many ways you can makes it yours but I think one of the best is just Parmesan, there is simply no where to hide, amazingly delicious and incredibly simple.

This is the best recipe I have found from Simon Hopkinson, a bit of a hero in my eyes.

See what you think.

Serves 2

1 small white onion, very finely chopped

75g unsalted butter

400-450ml pale, lightly flavoured chicken stock

1 small glass of dry vermouth (125mls)

200g carnaroli rice, it is the best

3-4 tbsp grated parmesan

salt and pepper

In a heavy based pan, gently fry the onion in 40g of the butter until softened but not coloured. In the meantime, and heat the stock gently in another pan. Add the vermouth to the onions, and turn the heat up until nearly all has evaporated, add the rice. Coat the rice in all the remaining vermouth and butter before adding the hot stock, ladleful by ladleful, over a gentle heat.

When the risotto is looking a gorgeous pale colour, and is pourable, the rice will start to come together and become tender in the middle, do not let it get mushy. Take it off the heat and quickly stir in the rest of the butter and the parmesan. Cover and leave to settle for a few minutes. Check for seasoning and beat the rice to get a glossy finish that should fall easily off the back of a wooden spoon. Spoon onto hot plates with some more parmesan if needed.

I sometimes add some slow cook tomatoes and finely chopped coriander stems. Enjoy.