Pasta, Noodles and Rice Recipes - Country-style Risotto Recipe

Ingredients

Serve 4

• 2 tablespoons olive oil

• 40 g/1 1/2 oz butter

• 2 shallots, finely chopped

• 1 small onion, finely chopped

• 1 rosemary sprig, finely chopped

• 1 tablespoon finely chopped parsley

• 1/2 teaspoon finely chopped marjoram

• 4 basil leaves, finely chopped

• 1 garlic clove, crushed

• 900 ml/1 1/2 pints Vegetable Stock

• 375 g/12 oz arborio rice

• 50 ml/2 fl oz dry white wine

• 4 plum tomatoes, skinned

• 2 tablespoons single cream

• salt and pepper

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Method:

1. Heat the oil and butter in a large saucepan over a low heat, add the shallots and onion, the herbs and garlic, and simmer for 5 minutes, stirring occasionally.

2. Place the stock in a saucepan and simmer gently. Sprinkle the rice in the onion pan, allow it to turn golden, moisten with wine, and simmer until the liquid evaporates.

3. Add the tomatoes, mashing with a fork. Mix well and add enough of the stock to just cover the rice, stir again and simmer gently, stirring as frequently as possible.

4. When most of the liquid has been absorbed, add more stock; keep adding stock a little at a time, stirring and simmering gently until all the stock is absorbed.

5. As the rice becomes creamy, add plenty of pepper and stir in the cream just before serving.