I have always been a pasta person and found this Italian classic only recently. What a miss it's been! Risotto is as versatile as pasta and a real pleasure when done properly. Here my official apology for rice: I will make it up to you and get to know you better. Let's start with this recipe.
2 tablespoons olive oil 1 small onion 2,5 dl risotto rice 1,25 litre bouillon 50 g butter 100 g parmesan Grated peel and juice of one organic lemon 150 g grilled cherry tomatos Basil leaves to taste
Chop the onion and lightly fry in olive oil for 2 minutes. Add rice and lightly fry for another two minutes.
Add 1 dl bouillon and stir constantly, letting the risotto cook. Repeat until all bouillon is used and the rice is cooked; this takes some 20 minutes.
At the end add butter, parmesan, lemon peel and juice. Stir well until smooth. Serve with grilled tomatos and basil leaves.