Risotto al Presidente

You will need:

720 ml of light vegetable stock

60 ml extra virgin olive oil

60 grams of finely diced onion

1 clove of crushed garlic

560 grams of risotto rice

160 grams of Parmigianno Reggiano cheese

Sea salt / black pepper

80 grams unsalted butter

30 ml of good quality aged balsamic vinegar

Putting it all together:

• In a saucepan bring the stock to the boil and maintain at a slow simmer.
• In a large heavy based saucepan add the extra virgin olive oil at a medium heat and lightly sauté the diced onion then crushed garlic until soft.
• Add the rice and continue to stir until it is translucent and lightly toasted (approx 2 min). Then, add the hot stock. Reserve 60mls for later.
• Cover with a lid and very gently simmer for 12 to 14 minutes until all the liquid has absorbed.
• When the rice is tender to the bite but ever so slightly firm in the centre remove from the heat and add the room temperature cheese and butter.
• Mix very well until a creamy consistency occurs and adjust the consistency of your risotto with the remaining stock.
• Season to taste then pour the risotto on a plate and dress with a swirl of aged balsamic vinegar.
• The less you stir the risotto in the cooking phase the better. The less you stir the less gluggy your risotto becomes.

HINT: I have added cooked chicken breast piece and lemon zest.

• Serve immediately.