Food and Drink

How To Make: Risotto

Risotto 2 litres chicken stock (alternatively use vegetable stock to make the dish vegetarian)2 Echalion shallots ( finely chopped)400 g Arborio or Carnaroli rice250 ml dry white wine50 g butter2 tbsp olive oil1 lemon (juice only)50 g Parmigiano Reggiano (plus more to finish)Sea saltFreshly cracked black pepper First, heat the stock in a saucepan and keep warm over a low heat.Peel and finely dice the shallots.In a separate large frying pan or wok, heat half of the butter and the...

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