Ingredients 1
- Chicken + prawn stock stock
- 1 knob of butter
- 2 tbs olive oil
- 1 large Onion
- 2 cloves garlic
- 400g risotto rice
- 2 glass of white wine
- salt and pepper
- 70g butter
- Celery (optional)
- 115g grated parmesan cheese
- Heat the olive oil and butter, add onions, garlic and celery. Fry slowly without colouring
- Add rice and turn up heat
- Keep stirring. After a min, it will look truslucent and add in wine and keep stirring.
- Once wine has cooked into the rice, add your first ladle of stock and a good pinch of salt.
- Turn down the heat to a simmer so 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 15mins.
- If run out of stock before rice is cooked, add some boiling water.
- 5mins before rice is cooked, add in the seafood.
- Check seasonings and add in butter. drizzle a lug of extra olive oil
- Squeeze over lemon juice
From: Jamie Oliver
