Risotto

Published on: 2012-01-18 by Flo

Chicken / mushroom / both etc.
1 litre / 2 pints chicken stock
55g / 2oz butter
2 tablespoons Olive oil
1 / 2 onions, finely chopped
285g / 10oz Arborio / Risotto rice
100ml / 4 fl oz white wine
55g / 2oz fresh grated parmesan cheese

keep stock simmering - melt 1oz butter and the olive oil, add onions & cook. Add mushrooms & cooked chicken.Add rice, turn up heat & add wine. Add stock ladleful at a time.

when rice cooked (approx. 15 / 20 mins.) stir in 1oz butter & parmesan and remove from heat - leave sit for 5 minutes & serve immediately.>