Irresistible Risotto!

This is my ultimate! My absolute favourite meal, ever! Whenever I see risotto on a menu, I feel like Lindsay Lohan at an open bar! But I always thought it was way too difficult to make it myself, until Jenny Morris proved me wrong! Her recipe is full proof! (as long as you don't drink too much wine whilst making it!)
This is very much a collaborative meal in our home, since my Love always makes the stock, and I make the risotto. And I have to say without an amazing stock, risotto would simply be flavourless rice pudding. I hope you enjoy this as much as we do!

Ingredients:

10 ml (2 t) olive oil

1 onion, peeled finely chopped

25ml (5t) butter

2 cloves garlic crushed, chopped

250 ml (1 cup) risotto rice, uncooked

1.25 litres (5 cups) boiling chicken stock (and keep it hot throughout the process)

125 ml (0.5 cup) dry white wine

125 ml (0.5 cup) Parmesan cheese, grated

Directions:

1. Heat olive oil in a saucepan on just-above-medium heat(about a 4 on a 1 - 6 dial stove), and fry the onion - don't burn.

2. When onion is translucent, add the butter, garlic and rice and stir to coat the rice in butter.

3. Add a third each of the stock and wine, stirring constantly. Simmer until almost all the liquid has been absorbed.

4. Repeat step 3 until all the stock and wine have been used, and the rice is tender. (should take about 40 minutes)

5. Stir in the Parmesan cheese.

And that's a basic risotto (simple as that!), which is a perfect companion to any meat dish, as a substitute for normal boring rice.

6... BUT, you can also add a multitude of tasty things to zhoozsh up your risotto, so that it becomes a meal in itself!

I love to add some garlic Porcini mushrooms with some sautéed leeks(above); 

or crispy bacon and rocket;

or roasted butternut, rosemary, and crumbed feta!

The options are endless!

Very Important Tip:

Make your own chicken stock! 

It's simple enough and makes the world of difference, because ultimately that's what your risotto ends up tasting like!

We generally make our stock in advance, and sommer use the left over chicken carcass from the previous night's Woolies rotisserie chicken.

Add: 

chicken carcass,

2.5 liters of water,
   1 cup of dry white wine, 

a carrot, 

an onion, 

1 cube of chicken stock, 

and any herbs you enjoy(but don't add too much),

to a large pot, on medium to high heat.

Let it simmer down to about 1.25 liters of stock, for about 2 - 3 hours, and strain.