100ml olive oil
100g onion, finely diced
4 cloves garlic, sliced
250g risotto rice (Arborio or Carnaroli)
30g butter
150ml dry white wine
1.2L warm stock (fish or seafood, vegetable for herbaceous or chicken fro meatier styles), kept at a simmer
juice of ½ lemon
80g parmesan

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1.Heat the olive oil in a large pan with a wide base.
2.Add the diced onion and garlic and fry, without colouring, for 3-4 minutes.
3.Remove from the heat, add risotto rice and butter; stir thoroughly.
4.Return to low heat, stirring continuously, until edges of rice are translucent and a clear white star forms in the centre of the grain.
5.Add the wine and simmer, stirring, until almost entirely reduced.
6.Using a ladle, add 100ml of warm stock and stir until you can run a spoon through the centre and see the bottom of the pan for 3-4 seconds before the rice slides back together.
7.Once this happens, move on to your next ladle of stock.
8.Repeat, keeping at a simmer, stirring continuously for about 15 minutes.
9.Remove one grain of rice and break it between your fingers.
10.If you can see a 1mm white star in the centre, it’s close.
11.Add an additional ladle of stock and check a single grain again.
12.Once the star is 0.25mm or smaller, remove risotto from the heat and cover with a lid for 3-4 minutes.
13.Check one more grain; once the star has just disappeared, it’s ready (you may or may not have used up all the stock).
14.Add lemon juice and stir through parmesan cheese. Serve immediately.

Food styling, recipes & photography David Neville

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