Here's a straight forward recipe for a risotto, cooked in the traditional way. Its a family favourite, originally taken from the book "Risotto, Risotto" by Valentina Harris. We never get tired of this book !

Risotto has a reputation for being "difficult" or time consuming - Preparing, cooking and serving this one takes about 35 minutes, so go figure.

Step 1: Ingredients

1 medium sized onion, VERY finely chopped
75g (3oz) (stick and half)  of unsalted butter.
400g (14oz) Arborio rice (whatever, use a good risotto rice, not a long-grain)
1/2 bottle of dry white wine (no alcohol will be left at the end of the recipe)
1 litre (1.75 UK pints) of fish/chicken/vegetable stock
450g (1 lb) of cooked prawns
50 g (2oz) of parmesan cheese.
2 tablespoons of flat leaf parsley.
sea salt and freshly milled black pepper.

<strong>&nbsp;</strong><br> I've always put all the stock in at once and never used that much wine and butter. &nbsp;<br> I'll definitely give it a go your way - It looks delicious.<br> <sub>(First and last picture - It's amazing how quickly they grow up #;&not;)&nbsp;</sub><br>
ha ha ha
I've made riisotto twice, and the first time was a disaster, I had soup. Following a recipe much like yours the second time's the charm. I think the trick is to keep the stock hot enough and adding it very slowly. It's absorbed rather quickly that way.
Yes, keep it simmering. Steve
Tasty.... I am totally going to make this sometime this weekend.
Steve! You are the BEST COOK I've ever seen. Thank you!!!
Nice! I love risotto, but my personal chefs (parents) are always too busy to make it.<br />
Cheers!<br /> Looks spot-on for risotto to me.<br /> <br /> L<br />

About This Instructable



Bio: I'm an Engineer, who originally inherited the family business (Thanks Dad (RIP JC Taylor, 1938-2011)) after working in it for 25 years, designing and ... More »
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