SERVES 4

85 g | 3 oz unsalted butter
1 large onion, finely chopped
400 g | 14 oz risotto (arborio) rice
150 ml | ¼ pint dry white wine
1.75 litres | 3 pints white stock
about 15 saffron strands
salt and freshly ground pepper
30 g | 1 oz unsalted butter
55 g | 2 oz Parmesan cheese, freshly grated

1. Melt the butter in a large saucepan and gently cook the onion until soft and lightly coloured. Add the rice and wine and bring to the boil, cook until the wine is absorbed (about 3 minutes), then reduce the heat and stir gently and continuously.
2. Meanwhile, reheat the stock in a second pan and add the saffron. Allow the stock to simmer gently
3. Start adding the hot stock to the rice a little at a time, stirring gently. Allow the stock to become absorbed after each addition. Keep stirring constantly. Season with salt and pepper and keep adding the stock until the rice is cooked but still al dente (about 30 minutes).
4. Remove the pan from the heat, add the butter and the parmesan cheese and mix well with wooden spoon until butter is melted and the cheese is absorbed. Allow to stand for 5 minutes before serving with additional grated Parmesan cheese handed separately if desired.

Wine: LIGHT RED

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

SERVES 4 AS A MAIN COURSE OR 8 AS A FIRST COURSE

30 g | 1 oz butter
1 large onion, chopped
1.2 litres | 2 pints boiling vegetable stock
a large pinch of saffron strands (optional)
110 g | 4 oz each of any 4 of the following: fresh peas, asparagus, broad beans, French beans, runner beans, carrots, courgettes
340 g | risotto rice
110 ml | 4 fl oz white wine
6 tablespoons freshly grated Parmesan cheese, plus extra for shavings
salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

1. Melt the butter in a large sauté pan. Stir in the onion. Cover with a piece of dampened greaseproof paper and a lid. Cook over a low heat until soft.
2. Place the stock in a saucepan and bring to a simmer. Add the saffron, and keep hot.
3. Prepare the vegetables: cut the asparagus and beans into 2.5 cm | 1 in lengths. Peel and slice the carrots thinly. Cut the courgettes into 6 mm | ¼ in cubes.
4. Tip the rice into the pan with the onion and stir for 1 minute to coat all the grain.
5. pour in the wine and stir until it has evaporated.
6. Stir a ladleful of the hot stock into the rice. The the stock has nearly evaporated, stir in another ladleful.
7. When half the stock has been added, tip in all the vegetables, except the courgettes. Continue to add the stock, stirring in a ladleful at a time.
8. When nearly all the stock has been added. Stir in the courgettes. The risotto is done when the rice is cooked through but still has some “bite”.
9. Stir in the grates cheese and season to taste with salt and pepper. Allow to stand for 5 minutes
10. serve garnished with the parsley and shavings of Parmesan cheese.

Wine: LIGHT RED

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

SERVES 4-6

225 g | 8 oz brown rice
1 small onion, finely chopped
30 g | 1 oz butter
720 ml | 1 ¼ pints white or vegetable stock
salt and freshly ground pepper
3 tablespoons sesame seeds, toasted
1 tablespoon chopped fresh mixed herbs
paprika pepper

1. Soak the rice in cold water for 30 minutes.
2. Cook the onions in the butter in a saucepan until soft but not coloured.
3. Add the rice and fry, stirring, until it is slightly transparent (about 1 minute)
4. Add the stock, salt and pepper. Bring to the boil, then cover and cook very slowly for 45 minutes, by which time the liquid should be completely absorbed and the rice tender. Add the seeds and herbs.
5. Serve sprinkled with a little paprika.

Wines: LIGHT, FRUITY RED

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

SERVES 4-6
110g | 4oz Gorgonzola cheese, rind removed
110g | 4oz Mozzarella cheese
110g | 4oz Parmesan cheese, freshly grated
150 ml | ¼ pint warm milk
85 g | 3 oz butter
1 tablespoon olive oil
450 g | 1 lb Arborio rice
860 ml | ½ pint white stock
salt and freshly ground pepper
30 unsalted pistachio nuts, shelled, blanched and skinned, or toasted pinenuts

1. Cut the Gorgonzolla and mozzarella cheeses into small cubes. Place in a bowl, pour over the milk and leave to stand for about 20 minutes.
2. heat the butter and oil in a flameproof casserole dish over a medium heat. When the butter is melted, add the rice and cook over a very low heat for 4 minutes.
3. Meanwhile, heat the stock and gradually add it to the rice, stirring continuously but gently until all the stock has been absorbed. This will take about 30 minutes.
4. Add the milk with the cheeses to the pan and stir continuosly until well amalgamated (about 5 minutes)
5. Check for seasoning and add nuts and Parmesan cheese. Leave to stand for 5 minutes before serving.

NOTE:
Risotto is best made at the last minute

Wine: LIGHT RED

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]