this months recipes

Really Garlicky Rub Risotto
19 September 2005

Serves 2 hungry people

1 medium onion, peeled and finely chopped
1½ oz butter
2 tbsp olive oil
1 tbsp really garlicky rub
9 oz risotto rice (Arborio or Carnaroli)
1 litre hot chicken stock
5 oz mushrooms (wild preferably or chestnut if not available)
100g crème fraîche
Handful of chopped parsley

Melt 1oz of the butter and olive oil in a heavy, shallow pan. Cook the onion until soft but not coloured. Stir in the really garlicky rub and the rice and mix to coat all the grains with the buttery mixture. Add a little of the hot stock and stir until it is absorbed into the rice. Keep adding the stock a ladle at a time until all the stock is absorbed and the rice is tender. This will take approximately 20 minutes. Keep stirring as this will help to make the risotto lovely and creamy. Just before the last of the stock is added, heat the remaining butter in a separate frying pan until sizzling and quickly cook the mushrooms. Season with salt and pepper. The risotto shouldn’t need seasoning as the really garlicky rub contains salt. Stir the mushrooms into the risotto with the last of the stock. Lastly add the crème fraîche and the parsley and give a final stir. Spoon into warmed bowls and serve with parmesan cheese.

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