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8
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By Gary Rhodes
Published 1997
The book just wouldn’t be the same without a risotto somewhere! Risottos in general have become so popular, with almost unlimited flavours and variations to choose from. This one is slightly different, having mashed potato added to create a more-than-creamy texture.
Shred the Spring onions finely, separating the white from the green. Blanch the green Spring onion in boiling water until tender, then strain.
Melt the butter in a saucepan and add the chopped onion with the shredded whites of Spring onion. Cook without letting them colour for a few minutes until softened. Add the rice and continue to cook for a few minutes. While the onions and rice ar