This is a delicious vegetarian risotto, although it can also be made with a chicken stock. It is adapted from a basic recipe with a few ideas stolen from elsewhere.
- 1 small onion, or shallots, finely chopped (about 2 tbsp)
- 1 stick of celery, stringed and finely chopped
- 40g unsalted butter, plus an extra 20g butter for the end
- 200ml dry white wine
- 1 litre of vegetable stock, simmering and hot (or chicken stock for a non-vegetarian version)
- 300g risotto rice
- salt and pepper
- 3 tbsp freshly grated parmesan cheese
- 2 large or 3 medium courgettes, grated
- 2 cloves of garlic, chopped
- A splash of olive oi
- 1-2 tbsp finely chopped fresh mint
- Start frying the courgettes in a pan with a little olive oil and the garlic. Keep the heat quite high and stir frequently. You are looking to see bits of the courgette starting to brown. When they are cooked, season with a little salt and pepper.
- In a small pan, cook the onion and celery very slowly in melted butter, until soft and translucent.
- Put the fried onion into the risotto pan, and continue to cook over a low heat. Add the rice and stir it all together, until the rice starts to get a bit shiny and translucent around the edges.
- Add a glass of wine, and once it is simmering, add the courgettes, and stir together, along with the chopped mint.
- When the mixture is simmering and looking a little dry, start adding the hot stock. Add this a ladleful at a time, and simmering and stirring until it is all hot and incorporated, before adding the next bit. Towards the end of cooking, check the flavour, and add salt and pepper to taste. Remember that the cheese will be salty.
- Once the rice is cooked, tender but still firm, take the risotto off the heat, and stir in the parmesan. When that has all melted, stir in the butter, cover and let the risotto sit for a few minutes before stirring and serving.