Risotto Base

• 3 finely chopped shallots
• 100 ml/3½ fl oz olive oil

Sweat the shallots for a couple of minutes in the oil. Add the rice and sweat for a further two minutes. Add the white wine and reduce by half. Add the stock and simmer until just cooked and almost all of the liquid has been absorbed.

Remove from the pan onto a tray to cool.

This risotto base can be made up to 24 hours in advance.