Serves: 4 | Preparation Time: 20 mins
- A splash of olive oil
- 1 onion or 2 leeks (whites and light green), finely chopped
- 1 clove of garlic crushed
- Half a cauliflower chopped into small florets.
- 200g risotto rice
- A wine glass of white wine or cider (optional – it just adds heaps of flavour)
- Sea salt and freshly ground pepper
- 1 ltr stock (chicken or veg for a classic risotto), simmering
- A good dollop of butter, to taste
- Fresh parsley
- Handfull of Barbers mature cheddar
Heat a splash of olive oil in a large pot over medium heat. Add the onion and garlic and gently cook till glossy and tender.
Add the rice. Let it crackle and pop for a few mins. Splash in the wine and let the rice guzzle it up.
Add a good grinding of pepper. Cook for a minute or two before adding your first ladle of stock.
Set a timer for 20 minutes. Lower heat to a simmer. Feed the stock to the rice little by little till the timer goes off. If you’re using softer or roasted veg, swirl it in about 5-10 mins before the timer goes off.
Fold in the cheese and cauliflower. Taste. Adjust seasoning. Add a tiny bit more stock, if needed. You want your risotto to have a nice creamy texture and not be too thick.
Pile on to plates and finish with a glug of oil and fresh herbs.