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here is a basic recipe for risotto.

take it and add to it with imagination.

• 1 litre+ stock (chicken, fish or vegetable as appropriate)
• bit of butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• ½ a head of celery, finely chopped
• 400g risotto rice
• 3 wineglasses of dry white wine
• sea salt and freshly ground black pepper
• bit more butter
• freshly grated Parmesan cheese


1. Heat the stock. In a separate pan, heat olive oil and butter, add onions, garlic and celery. fry very slowly for 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.(note: this recipe does not use bananas)

2. Keep stirring rice. After a minute it turns slightly translucent. Add 2 glasses of wine to rice and drink the third. keep stirring rice — it will smell mmmmmmm.

3. When the wine has cooked into the rice, add some hot stock and a good pinch of salt. Watch rice doesn’t cook too quickly. Keep adding stock, stirring, allowing stock to be absorbed, adding more. Carry on adding stock until the rice is al dente. Check seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

4.Remove from heat. Add butter and Parmesan. Stir well. Allow to sit for 2 minutes. eat. enjoy. watch tv. go for a walk. sleep...stuff the pots!!

note: this dish is a base. add further ingredients as you like, for example, chicken, ham, fish, vegetables.

wine: let's all move to Belgium and drink kriek!!

added notes: (hope this helps)

make up some stock cubes - two cubes in 1 litre of boiling water for reasonable amount of risotto. In another fairly large pan put 2 tablespoonfuls of olive oil and add a little butter. Heat this gently and when hot add a mixture of chopped onion, chopped celery and 2 tooths of finely chopped garlic. Allow all this mixture to cook in the hot oil, very very gently. The mixture will become soft in 10 minutes. Be careful not to let anything brown or stick. When the mixture is soft add rice according to number of people, about 400g for 4 - 6 people. then add to this rice 2 glasses of dry white wine. Allow the wine to evaporate through the rice by turning up the heat to a medium level. When the wine has evaporated, you begin adding the stock little by little. Add a teacupful of stock and allow the rice to absorb the liquid. briskly stir the rice and repeat slowly until all the stock has been used. Take your time. While you have been adding stock and stirring, the rice has been cooking. it should be hardish to the bite but obviously digestible - al dente. At this stage, you should have a pan full of fluffy rice if all has gone well. Stir into this rice some grated parmesan and a little butter. You can also add whatever ingredients you like. As a suggestion, you could add some fresh prawns and cooked peas. The heat of the rice will cook the prawns. That's it, it's done. Serve into warmed bowls.

I would love to hear wether anyone actually used this recipe and, if so, how it turned out. Also, I would like your ideas for extending the base recipe shown here.