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.