How to make risotto

Ingredients

  • Tablespoon or two olive oil
  • Half an onion
  • 1 big-ass garlic clove
  • 150g arborio rice
  • 60ml white wine
  • 1 chicken stock pot thing
  • A bunch of cooked chicken, in risotto chicken sized bits
  • Handfull of frozen peas
  • A G&T sized wedge of lemon
  • S&P

Times

  • As long as it takes. It's gonna take a while.

Method

We're not buggering around with adding ladles of water in one at a time here. Most of the liquid's going in in one go. Just stir it a lot when the water's looking like it's nearly gone.

  1. Stick the stock pot thing in 500ml boiling water
  2. Chop the onion Real Fine.
  3. Heat the pan medium style and add chuck the oil in
  4. Fry the onion till it's soft
  5. Microplane or otherwise mince up the garlic and chuck it in
  6. Let it fry till the garlic's not raw any more
  7. Chuck in the rice and give it a stir for a bit
  8. Get half of the wine in there and let it cook off for a bit
  9. Strain the stock into the pan before everything burns
  10. Cook it till the rice is how you like it. Add more water if you need to.
  11. Throw the chicken and peas in like you stole them.
  12. Squeeze some lemon in, and salt and pepper to taste. !. Get it down yer, big boy.

Credits

Some BBC recipe from god knows when

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