- 75g of risotto rice.
- some stock. I never guess this right, I just add more water to one stock cube until the risotto is cooked.
- 1 celery stick
- chestnut mushrooms
- handful of grated pamersan
- half a little bottle of your CHEAPEST WHITE WINE
- half an onion
- handful of rocket
- scoop of butter
WHAT TO PUT IN IT (this feeds one person, multiply by number of people, like)
simmer away the wine until it has been absorbed by the rice. Then all you have to do is keep on adding a bit of stock, waiting for it to absorb, adding a bit more and stirring throughout like your life depends on it. Keep on adding and tasting the rice until it’s just between chewy and soft, add a last bit of stock, and the chopped mushrooms.
Last bit now, add the scoop of butter, a generous twist of pepper, and a handful of cheese.
keep stirring until it’s really sticky and gooey and lovely. Serve, scrunch a bit more pepper, garnish with rocket and a tiny bit more cheese. Serve. Bask in the glorious compliments of all to whom you serve it.