- 1 onion
- 2 leeks
- 3 cloves garlic
- 1tbsp olive oil
- 320g risotto rice
- 1 glass dry white wine
- 850ml vegetable or fish stock
- Juice of 1 lemon
- Small bunch fresh chives, chopped
- 2 x 90g pots of potted shrimps
- Parmesan cheese
- Chop the onion, leeks and garlic and add to the fry pan with the olive oil. Add a pinch of salt and pepper and cook on a medium heat until soft.
- When the onions have softened add the rice – the way I work it is one handful per person and one for the pot.
- Cook the rice in the pan for a few minutes to get all the rice coated.
- Add the glass of wine and cook until the liquid evaporates.
- Add ¼ pint of stock at a time, stirring, the rice will suck up the liquid as it cooks, so as it does add more stock.
- Keep stirring the rice, a risotto is a labour of love but it’s worth it.
- The best way to see if the rice is cooked is to taste it, you want the rice to be soft with a little bite.
- If the rice is hard and chalky then you will need to cook the rice a little longer and maybe add more stock.
- When the rice is cooked add the chopped chives, lemon juice, potted shrimps and Parmesan cheese.
- Turn off the heat and let the heat in the pan melt the butter of the shrimps.
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