I normally make a lemon and rocket risotto, however when I made this risotto I had no lemons or rocket! So I made this variation which was very tasty and went down well.

In a large frying pan, place some olive oil and butter. Then add some finely chopped onion. I also added some diced pancetta.

Soften the onions.

Bring up the heat.

Add the risotto rice and ensure that the rice is coated in the oil and butter. The key I have found to a good risotto is using good risotto rice.

Not having any chicken stock, I added some beef stock and some dried Italian herbs.

Keep topping up with stock to ensure that the rice doesn’t dry out.

Once the rice is virtually cooked I added a large handful of grated parmesan and some freshly ground black pepper.

2 Replies to “Risotto”

  1. I’ll try again

    Any type of rice that works with Paella will work with Risotto. Arborio and Carnaroli are two popular types. There’s also a pinkrice grown in the Camargue which works quite well if pushed.

    Why not ring the changes and try a Risotto made with Barley, less continental and quite a different taste. Enjoy.


Leave a Reply