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| 45 g butter |
| 2 tablespoons olive oil |
| 1 small onion, peeled and finely chopped |
| 200 g arborio rice |
| 1.5 litres (approximately) vegetable stock |
| salt and freshly ground black pepper |
| 2 tablespoons very finely chopped fresh mint |
| finely grated zest of 1 lemon |
| 4 teaspoons freshly squeezed lemon juice |
| 50 ml vodka |
| 90 g freshly grated parmesan |
Heat 30g of the butter, and the olive oil, in a large heavy-based
saucepan over medium heat. Add the onion and cook until softened. Add
the rice and stir with a wooden spoon until every grain is coated with
the butter and oil and lightly toasted (2-4 minutes).
In another saucepan, have the stock simmering. Add one ladle of the
hot stock to the rice and cook, stirring, until it is absorbed. Add
another ladleful and repeat this procedure for approximately 20
minutes, adding more stock as the previous lot is absorbed. Taste the
rice to see if it is ready: it should be tender but still firm to the
bite, but not chalky.
When the rice is cooked, remove the saucepan from the heat and add
salt and pepper to taste. Then add the mint, lemon juice, zest and
vodka. Stir in the remaining butter and about a third of the cheese.
Cover the saucepan tightly and leave it for 2-5 minutes. Serve
immediately that's done, and pass the remaining parmesan separately.
Serves 4 as an entree, or 2 as a main.
