Risottos

Risottos became quite a big feature in More Rhodes Around Britain. I didn’t want to take you over repeat recipes, but I do want to share as many of my thoughts and dishes with you as possible. My original basic risotto recipes included between 100-175 g (4—6 oz) of butter, which gives you a wonderful creamy rich texture, but can be quite expensive and too rich for some taste buds. So for these recipes I’m only suggesting 50 g (2 oz). This does make quite a difference to the fat content. If that amount still worries you then simply only add a small knob of butter at the very end, just to finish off the dish and give it a good shine. The other basic quantities remain the same: 225 g (8 oz) of Arborio rice (speciality risotto rice from northern Italy) and 1.2 litres (2 pints) of Vegetable, Chicken or Fish Stock. These will give you four main-course servings of risotto with a good creamy consistency.