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.