Bramasole

Basic risotto

approx 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate)
1 knob of butter
2 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
1/2 a head of celery, finely chopped
2 c rice (basmatti or jasmin)
2 wine glasses of dry white wine
sea salt and freshly ground black pepper
70g (2 1/2) oz butter
115g (4oz) freshly grated Parmesan cheese

Heat the stock. In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice – is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

Flavour further with crispy bacon, chicken, minted peas, tomatos.
Just saute the bacon or chicken in olive oil prior before comencing the risotto, and set aside. Add on the verge of the risotto being cooked. Then rest for 5 mins before serving.