Basic Risotto with Parmigiano*


30ml good olive oil
1 large leek, very finely chopped
300g carnaroli rice
1.5 litres good-quality hot lamb stock
50g butter
100g freshly grated Parmesan
salt and freshly ground black pepper to taste
This is a really easy recipe with few ingredients, which makes it absolutely essential to use the best quality risotto rice, butter and Parmigiano (Parmesan) cheese possible. That is, and always has been, the real secret to good food. Always use the best you can afford.


1.Heat the olive oil in a heavy-based saucepan and fry the leek over a medium heat until it is lightly cooked and translucent. Add the rice and, using a wooden spoon, fold the leek slices and rice together, making sure that the hot olive oil covers every grain of rice.
2.Add a soup ladle of the hot lamb stock to the rice and stir well until the liquid is absorbed. Keep on adding stock and stirring until all the stock has been used and the rice is gloriously creamy. If the rice is not perfect, add a little boiling water and stir a bit more.
3.Remove the rice from the heat and swiftly stir in the butter and finely grated Parmesan. This will just add that last delicious creaminess that makes for a perfect risotto! Add a last touch of hot water to make sure that the risotto is perfectly all’onda.**
4.Taste the risotto and season well with salt and black pepper. Serve immediately.

* A tasty addition to the recipe will be 500g grilled proscuitto, sprinkled over the top just before serving.

** All’onda means ‘to ripple like a wave’. A perfect risottois not al dente; it should be soft and creamy and ripple on the plate.


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