Serves 4
INGREDIENTS
1 litre/1/3/ pints Chicken Stock or Vegetable Stock
125 g/4 oz butter
1 tablespoon olive oil
2 shallots, finely chopped
300 g/10 oz arborio rice
500 g/1 lb spinach, chopped
grated rind and juice of 1 lemon
125 g/4 oz Parmesan cheese, grated
salt and pepper

Spinach and Lemon Risotto

Heat the chicken or vegetable stock in a saucepan to a gentle simmer.

Melt half the butter and the olive oil in another saucepan, add the shallots and saute for 3 minutes.

Add the rice and stir well to coat the grains thoroughly. Add a ladleful of stock, enough to cover the rice, and stir well. Simmer gently and

continue to stir as frequently as possible, adding more stock as it is absorbed, reserving a ladleful.

Stir in the chopped spinach, lemon rind and juice, reserving a little lemon rind for garnishing, and season with salt and pepper. Increase the

heat, stir well then add the remaining stock and butter. Allow to cook for a few minutes, then add half of the Parmesan and mix in well. Serve

sprinkled with the remaining Parmesan and lemon rind.

Sage Risotto

Serves 4
INGREDIENTS
litre/134 pints Vegetable Stock
2 tablespoons olive oil
25 g/1 oz butter
1 shallot, finely chopped
375 g/12 oz arborio rice
50 ml/2 fl oz dry white wine
20 fresh sage leaves, finely chopped
2 tablespoons single cream
25 g/1 oz Gruyere cheese,grated
salt and pepper
sage leaves, to garnish

Sage Risotto

Warm the stock in a pan over a very low heat and gradually bring to the boil. Heat the oil and butter in a large pan and add the shallot. Fry

over a moderate heat for about 4 minutes until golden but not brown. Gradually add the rice, stir well and continue to cook for a few minutes.

Add the wine and simmer until it has completely evaporated, then add the boiling stock a little at a time and cook, stirring frequently for

about 25 minutes, until the stock has all been absorbed and the rice is creamy. Taste and season if necessary.

Add the sage leaves, cream and Gruyere. Turn off the heat, cover the pan and leave the risotto to rest for a few minutes before serving,

garnished with sage leaves.

Serves 4

INGREDIENTS

40g/1/1/2oz/3 tbsp butter
1 small onion, finely chopped
1.2 litres/2 pints/5 cups chicken stock
350g/12oz/1/3/4 cups risotto rice
200ml/7fl oz/scant 1 cup dry white wine
50g/2oz/1/2 cup grated Gruyere cheese
50g/2oz/1/2 cup diced taleggio cheese
50g/2oz/1/2 cup diced Gorgonzola cheese
50g/2oz/2/3 cup freshly grated Parmesan cheese
salt and ground black pepper
chopped fresh flat leaf parsley, to garnish

Risotto with Four Cheeses

Melt the butter in a large, heavy pan or deep frying pan and cook the onion over a low heat, stirring frequently, for about 4-5 minutes, until

softened and lightly browned. Meanwhile, pour the chicken stock into another pan and heat it to simmering point.

Add the rice to the onion mixture, stir until the grains start to swell and burst, then add the wine. Stir until it stops sizzling and most of it has

been absorbed by the rice, then pour in a little of the hot stock. Add salt and pepper to taste. Stir over a low heat until the stock has been absorbed.

Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After

about 20-25 minutes the rice will be a! dente and the risotto creamy.

Turn off the heat under the pan, 1 then add the Gruyere, taleggio, Gorgonzola and 30ml/2 tbsp of the Parmesan cheese. Stir gently until the

cheeses have melted, then taste and adjust the seasoning, if necessary. Spoon the risotto into a warm serving bowl and garnish with parsley.

Serve immediately, handing the remaining grated Parmesan separately.