FFW 2021 Wine Catalogue

ITALY PIEDMONT

RECIPE Risotto INGREDIENTS • 2 tbsp olive oil • 1 small onion, finely diced • 350g risotto rice • 170g butter, diced • 200ml white wine • 1-1.5 litres hot vegetable stock • 200g fresh parmesan or vegetarian parmesan-style cheese, grated

METHOD

1. Add the oil to a large panwith the onion and cook on amedium heat for around fiveminutes, until the onion is soft and translucent. Add the rice and a spoon of butter and stir, toasting the rice for three to four minutes. Add the white wine and continue stirring until it has been absorbed into the rice. 2. Add the hot stock a ladle at a time, stirring regularly and allowing the rice to absorb each lot before adding the next ladle. This should take about 12minutes. 3. Remove from the heat and add the rest of the butter and the cheese, mixing well until it has all come together. Cover with a lid and allow the flavours tomeld for a fewminutes, and then serve. 4. Buon appetito!

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