50g Arborio Rice 1lt Good Chicken Stock Olive Oil 2 Small Onions or 4 Shallots 1 decent size clove of garlic 100ml Vermouth 175 ml White Wine 100g freshly grated Parmesan (Parmigano Reggiano)
In a heavy bottomed pan gently heat two tablespoons of good quality olive oil. Add two small finely chopped onions or shallots and the garlic and a pinch of sea salt. Cook until onion becomes translucent (the salt helps it to stop browning). Stir in 250g of risotto rice and turn up the heat while moving the rice around the pan. Cook for about three minutes. Turn down the heat. Add 50ml of good vermouth or 125ml white wine. Slowly add the warm chicken stock ladle by ladle allowing the rice to absorb the liquid before you add the next. Stir as little as possible but avoid sticking. When the rice begins to take on a creamy appearance (after 15-20 minutes, rice should still have a resistance when you bite it – al dente). Add the flavouring, lastly add the parmesan (not with fish) and add a further shot of good vermouth or white wine. Allow the risotto to rest for five minutes before serving. Gently stir in a knob of butter. Finish with shaved parmesan, chopped parsley and a twist of black pepper. Although the food is the star, the recently enlarged and redecorated restaurant creates a wonderful atmosphere for both casual and more formal special occasion dining. With a roaring log fire and beautiful flagstone floors, the restaurant is cosy, warm and intimate in the winter and cool, restful and relaxing in the summer. Recipe created by The White Swan, North Yorkshire