Basic Risotto 3 cups chicken stock 25g butter 1 tablespoon olive oil 1 brown onion, chopped 1 large garlic clove, crushed 2 cups arborio rice 1/2 cup dry white wine (optional)
1. To make basic risotto, bring stock and 2 1/2 cups cold water to the boil in a saucepan over high heat. Reduce heat to low. Cover and keep at a simmer. Heat butter and oil in a large saucepan or pot over medium heat. Add onion and garlic. Cook, stirring often, for 2 minutes or until onion is tender. Add rice. Cook, stirring for one minute. Add wine and cook for 2 minutes until wine evaporates. Reduce heat to low. Add one ladle of stock to rice. Stir with a wooden spoon until all liquid has been absorbed. Repeat, one ladle at a time with remaining stock (this should take about 25 minutes). 2. Meanwhile, heat oil in a frying pan over high heat. Add chicken and mushrooms. Cook, stirring occasionally, for 5 minutes or until chicken is just cooked through. 3. Add chicken mixture, spinach and peas to risotto with the last ladle of stock. Cook for 2 to 3 minutes or until heated through. Remove from heat. Add parmesan and season with cracked pepper. Serve.